We recommend pairing Frescobaldi Pomino Bianco DOC wine with this Drunk man’s tagliolini pasta recipe.
3/4 pound fresh tagliolini
1 ounce butter
3.5 ounces fresh tomatoes concasse
2 field rucola clusters
3.5 Tbsp brandy
1 garlic clove
salt and pepper
Melt the butter in a saucepan and add minced onion and the garlic clove. Simmer and throw out the garlic, add the tomato, salt and prepare the brandy. Cook for about 5 minutes and lastly add the rucola. Stir the sauce for 2 minutes and add the tagliolini, cooked al dente. Serve warm.