Thursday, November 3, 2022

A Classic Chianti Pairing and a Book Review #ItalianFWT #LitHappens

I was excited to be fortunate enough to receive 2 bottles of Cecchi wine for tasting purposes in return for writing my honest opinion and review.  I received no monetary compensation for this post.

Pasta and Chianti are a classic pairing and always guarantees success.  This pasta sauce I am sharing with you today is not your traditional slow cooked sauce that makes the whole house smell amazing and your stomach to grumble the minute you walk in the door.

Pasta with Wine

It is, however, delicious and ready in less than half an hour after you walk into the door.  Perfect for those busy weeknights when you are yearning comfort food.

When Liz of What's in that Bottle? asked who would be interested in receiving samples of Chianti for this month's Italian Food Wine and Travel event I, of course, replied immediately in the affirmative.


I got two lovely bottles of wine from Cecchi, one of the oldest producers in Tuscany, having been established in 1893.  I opened the bottle of 2020 Chianti Classico to share with you today as I was having a casual dinner of Cheese Ravioli with a quick Marinara Sauce.  

I also received a bottle of 2015 Riserva that has gotten great reviews.  I am anxious to try this wine as well but want to pair it with a dinner worthy of it's stature.  I'm thinking Bistecca alla Fiorentina.  Stay tuned for that review in the near future. 

I knew that I wanted to pair this wine with pasta and also that I wanted to share this quick and easy Marinara that has come to my rescue so often over the years when I haven't had anything planned and came home to a hungry family.

Rebecca by Daphne du Maurier

Then I was reading the classic novel Rebecca by Daphne du Maurier for our Lit Happens Book Club.  I think I'm seeing a theme here.....classic wine pairing, classic books.......

I had never read Rebecca before.  It is the story of a young woman who is working as a companion to a woman, Mrs. Van Hopper, whom she despises.  Coincidentally it was written in 1938.  This struck me as providence since Cecchi was established in 1893.


 While having dinner at a hotel restaurant in which they are staying, the young lady (who remains unnamed throughout the novel) notes that Mrs. Van Hopper is looking past her order of Ravioli to make sure that the young lady did not get a better meal than she.

It is during this dinner that Mrs. Van Hopper notices Maximillion de Winter, a recent widower who owns the reknowned Manderley House.  Mrs. Van Hopper forces an introduction and, before you know it, the young lady is engaged and married to Maxim before she realizes that he, and the entire Manderley household, are haunted by his first wife, Rebecca.

That ravioli scene convinced me that this was the type of pasta I would dress with my Marinara Sauce and pair with the wine I was provided.  It was a great decision. 


 I started sipping the wine as I cooked and it was very nice.  This wine is 90% Sangiovese with 10% blend of Colorino and Canaiolo, wine grapes indiginous to Italy and found in Tuscany.  I was not familiar with these grapes.

The wine is medium bodied and I thought it was very nice on it's own.  Then I had a second glass with my dinner and was amazed at how the richness of the cheese ravioli brought out such depth of flavor from the wine, that was suddenly nutty tasting.

We will all be gathering for Twitter Chat this Saturday, November 5th at 11 AM ET as Liz leads us in discussion about the wines we received and paired for this event.  We would love for you to join us.  You will find us by following #ItalianFWT.  Here are some of the topics we will be discussing.......

Entrees, Pasta, Marinara, Meatless, Sauces
Entrees, Pasta Sauce
Yield: 6 servings
Author: Wendy Klik
20 Minute Marinara Sauce

20 Minute Marinara Sauce

This Marinara is ready to sauce your pasta in the time it takes to bring your water to a boil and cook the noodles. Perfect for those days when you forgot to take anything out for dinner.
Prep time: 3 MinCook time: 20 MinTotal time: 23 Min


  • 1 lb. pasta of choice
  • 1 T. olive oil
  • 1 small onion, diced
  • salt and pepper, to taste
  • 2-3 cloves garlic minced
  • pinch of crushed red pepper
  • 1 t. dried italian seasoning
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can tomato sauce
  • 2 t. tomato paste
  • 1-2 t. sugar, if needed


  1. Fill a large pot with water, add a generous amount of salt and place over high heat to come to a boil.
  2. Heat the olive oil in a large saucepot over med high heat. Add the onion, season with salt and pepper, and cook until fragrant and translucent.
  3. Stir in the garlic, crushed red pepper and Italian seasoning and cook for about 30 seconds.
  4. Add the tomatoes with their juices, tomato sauce and tomato paste. Stir to combine and bring to a boil.
  5. Reduce heat and simmer while you finish bringing the salted water to a boil and cooking the pasta to your desired degree of tenderness.
  6. When pasta is added to the water, taste the sauce and add a little sugar if too acidic, continue to simmer while the pasta cooks.
  7. Drain the pasta and toss with the sauce before serving.

Nutrition Facts



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  1. I love a good ravioli, but am usually too busy (lazy) to do it from scratch, but luckily there are some nice ready made ones available. And I'll need to try that wine, if it's available here.

    1. Yes, I find that those found in the refrigerated section of the store are pretty tasty and I have an Italian Market that has a great selection of house made ravioli as well.

  2. I can totally see how the cheese ravioli would enhance the wine. Thanks so much for pulling together the initial HTML for me. Cheers!

  3. I love the pairing of the story, the dish and the wine. The tie in with the Ravioli scene is genius and really sets the mood. It also reminds me that I am longing to find some time to dig into a good book!

    1. So much that we want to do and so little time it seems Robin.

  4. Great job, Wendy. I love all the ingredients here: cheese ravioli, quick marinara sauce and "Rebecca." Good to see you going meatless, too.

  5. Classic food, wine and book. Winners all round!

    We are visiting Italy soon and I am so excited! I am going to check out the FWT hashtag for sure!


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