Tuscan Sausage and Wine-infused Tagliatelle
Transport yourself to a cozy trattoria in the heart of Tuscany with this sumptuous pasta dish. The rich aroma of Italian sausage meets the deeply flavored embrace of a red wine reduction, creating an unforgettable symphony of flavors to warm the soul.
Step 1: Begin by finely chopping the garlic and onion. Heat a large skillet over medium heat and add a splash of olive oil.
Step 2: Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned. Add the garlic and onion, sautéing until fragrant.
Step 3: Pour in the red wine, allowing it to simmer and reduce by half, then stir in the Italian sauce.
Step 4: Boil the pasta in salted water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
Step 5: Add the pasta and reserved pasta water to the skillet with the sauce. Toss until well combined.
Step 6: Top with freshly grated Parmesan cheese and chopped basil. Serve hot.
A fresh arugula and cherry tomato salad drizzled with balsamic glaze
A glass of Chianti Classico
Contains gluten and dairy