Sundays with Sophie: New Pinot Noir & Spicy Rigatoni!
Sundays with Sophie: NEW 2023 Pinot Noir & Spicy Rigatoni
In celebration of our Summer Club Release and new wines, I’m so excited to share a new episode of Sundays with Sophie! The star of this episode is our brand new 2023 Pinot Noir, paired to perfection with my Spicy Rigatoni recipe!
I’ve been so inspired by the summer season, the warmer weather, and all the summer produce starting to shine at the farmer’s markets - and I love spending more time outdoors with our family and friends. Summertime also is the best time to host on the Mountaintop and I cannot wait to make this recipe for my next summer gathering. So here’s some inspiration for your next al fresco dinner party!
Read on for my recipe below!
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Our new 2023 Pinot Noir is so fresh and bright, with notes of heavenly, juicy, dark red cherries and freshly-picked wild blackberries. There’s also a strawberry rhubarb flavor that is divine, a depth of earthy notes, and a wonderful finish of smooth caramel. Red wine lovers, get ready to meet your new favorite wine!
Today, I want to share my new favorite pasta recipe, Sophie’s Spicy Rigatoni, featuring one of the stars of my summer table - the gorgeous summer tomato. This is truly THE BEST PASTA I’ve ever made and my new go-to for hosting. It’s made up of pantry staples and has a wow-factor like no other pasta.
This sauce pairs perfectly with our Pinot Noir, and truly accentuates all its delicious flavors to the next level. I love how the acidity in the wine plays with the acid of the tomato sauce. They both also have a wonderful herbaceous quality that compliment each other, and the wine has so much depth that really adds a nice complexity to the pairing.
Not only is this dish tasty - James said it’s his new favorite! - but it’s also fast and easy to prepare for a large group with minimal kitchen time. Enjoy this wine pairing my friends - I can’t wait for you all to experience the deliciousness!
Fun fact! Tomatoes are not only a fun spin on the classic table decor, but they are also more budget-friendly than a statement cut floral arrangement.
Read on for my recipe below!
ORGANIC INGREDIENTS
Kosher salt
1 pound of rigatoni pasta
2 tablespoons of extra-virgin olive oil
2-3 garlic cloves, finely chopped
1 shallot, finely chopped
Black pepper, freshly cracked is best!
A pinch of chili flakes
2 teaspoons of Calabrian chili paste (optional, adjust to your liking but I like it a little spicy!)
1/2 cup of tomato paste
2 tablespoons of vodka
1/2 cup of heavy cream (adjust to your liking)
2 tablespoons of unsalted butter
1/2 cup of freshly grated parmesan cheese, plus extra for garnish
Reserve 1 cup of pasta water to add to sauce, small amounts at a time!
RECIPE
Bring a large pot of water to a boil and add a heaping tablespoon of kosher salt. Cook your pasta according to the instructions, stopping just before it reaches al dente. Remember to save 1 cup of pasta water before draining. This step is KEY to creating your final sauce, so don't forget this step!
In a large skillet (I used my Le Creuset!), heat olive oil over medium-high heat. Add garlic, shallots, salt, pepper, chili flakes, and 1 teaspoon of Calabrian chili paste, letting them sauté for 1-2 minutes until fragrant, but not burnt. Stir in tomato paste and cook for another 2-3 minutes until it turns a deep auburn, allowing it to caramelize.
Pour in the vodka to deglaze the pan, stirring continuously for about 1-2 minutes to ensure the alcohol has completely evaporated. Reduce the heat to low and stir in cream and butter, combining everything smoothly.
Once the pasta is ready, toss it into the skillet, stirring to coat with the sauce. Add freshly grated Parmesan cheese and mix. If you like it spicier, add another teaspoon of Calabrian chili paste, totally optional but highly recommended! You know I love some spice!
If the sauce feels too thick, gradually add the reserved pasta water, a ladle at a time, until you achieve your desired texture. Adjust with salt, pepper, and additional Parmesan to taste.
Serve and finish with freshly grated parmesan cheese, salt and pepper to your liking and ENJOY! I like to add a generous amount of red chili flakes, but omit if you don’t like it as spicy! Serves 4.