We recommended pairing Frescobaldi Nipozzano Chianti Rufina Riserva DOCG wine with this Tomato and Basil Sauce with Fusilli recipe.
Serves: 4 as a main course
2 Tbsp. olive oil
1 medium onion, diced
1 shallot, diced
2 lb. ripe, tomatoes, peeled, seeded and diced 1/4 cup dry white wine
3 garlic cloves, smashed
4 fresh Italian parsley sprigs
1 fresh oregano sprig
1 lb. Fusilli
1/4 cup fresh basil leaves, chopped
1 tsp. kosher salt
1/4 tsp. fresh ground pepper
Ricotta Salata cheese for garnishing
Heat the oil in a large saucepan over medium-high heat. Add the onion and shallot and cook until soft, about 5 minutes. Add the tomato, wine and garlic.
Tie the parsley, and oregano together into a bouquet garni and add to the tomato sauce. Bring to a boil. Reduce the heat and simmer until the flavors meld, about 15 minutes.
Cook the pasta according to the package directions. Drain in a colander. Remove the garlic and bouquet garni from the tomato sauce. Add the basil, salt and pepper. Mix well. Add the pasta and cook 1 minute. Transfer to a serving bowl and sprinkle with freshly grated Ricotta salata cheese