Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker NotesAccompany the pasta with a Vinaigrette salad, bread and Goosecross AmerItal
Goosecross Cellars Recipe AmerItal Red Table Wine
Ingredients:
12 ounces penne or bowtie pasta
5 garlic cloves, chopped
1 medium yellow onion, chopped
1 to 2 tablespoons olive oil
1 can Italian tomatoes (28 ounces), chopped
2 teaspoons sugar
¾ cup AmerItal
Fresh basil, chiffonade
Salt & pepper
Italian red pepper flakes (optional)
¼ cup Vodka
8 ounces cream cheese
Reggiano parmesan cheese, grated
Directions:
Pasta:
Cook pasta in large pot of boiling salted water until al dente, stirring occasionally.
Drain pasta and return to same pot to keep warm.
Prepare Sauce:
Sauté garlic and onion in olive oil until wilted. Add tomatoes, sugar, and AmerItal wine and simmer 10 minutes. Add basil chiffonade, salt, pepper and red pepper flakes to taste. Then add vodka and cream cheese. Bring to barely a boil and turn off the heat. Stir until cream cheese is melted completely.
Garnish:
Freshly grated Reggiano Parmesan Cheese
Serves 4
Recipe provided by Don Grogg, Chef and Wine Club Member
