I am very pleased to have been chosen to be an ambassador for L'Ecole wines. Each month they generously send me two bottles of wine. One to open and taste with them during a zoom meeting with staff and winemaker. This meeting is where we learn the background of each wine, how it was made, what they were striving for and how well said wine meets their expectations. It is very interesting and I get to spend an hour with like minded bloggers who have become friends over the years.
I get no monetary compensation as an ambassador. I am just supplied with wines, asked to join the zoom meeting when possible and to taste and pair the wines I have been sent. I then share my thought about this wine with my readers. All opinions are 100% my own and reflect only my thoughts and palate.
This month we are tasting and pairing their Frenchtown Red. This is an early harvest red blend of 6 different grapes.....a preview of the wines to come.
Pasta with Italian Sausage and Fennel
Ingredients
- 2 T. olive oil
- 1/2 lb. Sweet Italian Sausage, casings removed
- 1 lg. fennel bulb, trimmed, quartered and sliced, reserve fronds
- 1/2 vidalia onion, sliced
- 2 (15 oz) cans diced tomatoes in puree
- 1/4 c. dry red wine
- 3-4 cloves garlic, minced
- salt and pepper to taste
- 1 lb. Penne Pasta or other short pasta
- Shredded 3 Italian Cheese blend or Parmesan Cheese
Instructions
- Heat the oil in a dutch oven over med high heat. Add the sausage, cook, breaking up with a wooden spoon until browned and crumbly. Remove to a paper towel lined plate and set aside.
- Add the fennel and onion to the pot. Season with salt and pepper and cook until softened and onion is translucent. Add the garlic, tomatoes and wine. Season with additional salt and pepper. Bring to a boil, reduce heat, cover and let simmer while you cook the pasta.
- Bring a large pot of generously salted water to a boil and cook pasta according to package directions. Ladle the pasta directly from the cooking water to the sauce. Stir to combine and add a bit more cooking water if you desire a thinner sauce.
- Turn the pasta into a serving bowl and garnish with cheese and the reserved fennel fronds.
Notes:
Adapted from a recipe found in Serving Up the Harvest by Andrea Chesman.
Nutrition Facts
Calories
364.63Fat (grams)
18.74Sat. Fat (grams)
8.79Carbs (grams)
28.27Fiber (grams)
2.76Net carbs
25.52Sugar (grams)
3.65Protein (grams)
19.58Sodium (milligrams)
415.00Cholesterol (grams)
48.94
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