Category: Kentucky Wine Pairings

11/03/2011 09:36

Horseshoe Bend Black Jester Cabernet w/ pasta!

Submitted by Jessica Torres of Louisville, KY

1 lg box of ziti or penne pasta
1 lg. jar or pot of marinara or arrabiata sauce
1 med. jar or pot of Alfredo sauce
2 cup bag Kroger brand pizza cheese blend
1/4 container of Kroger brand roasted garlic breadcrumbs
1/2 cup Parmesan

1) Boil pasta according to directions, but stop it about 3 min early (so it finishes cooking when you bake it &doesn’t get mushy!)

2) Mix 3/4 of the pasta with plenty of marinara or arrabiata sauce; pour into greased casserole dish. Sprinkle half of the Parmesan on top, then half of the breadcrumbs, then half of the pizza cheese blend.

3) Mix the other 1/4 of the pasta with Alfredo sauce, pour on top of the casserole.

4) Sprinkle the rest of the pizza cheese on top, then the breadcrumbs and Parmesan.

5) Bake about 30-40 minutes until cheese is melted and breadcrumbs are golden brown on top, and the rest is bubbly. Serve with the rest of the red wine.

*you can use a jar of store bought marinara & a jar of Alfredo if you’d rather…but it won’t be nearly as good~here’s the recipe for each of them, too:

My arrabiatta sauce:

1/3 cup olive oil
1 yellow onion, finely chopped

7 cloves of garlic, minced
1 cup medium-dry red wine (Horseshoe Bend’s BLACK JESTER CABERNET SAUVIGNON/CABERNET FRANC works really well)
5 fresh Roma tomatoes, pureed
1 can of Italian spiced tomatoes, pureed
1 small can tomato paste
1 tsp. sugar
2 Tbsp. oregano
2 Tbsp. crushed red pepper
1 Tbsp basil
1 tsp. thyme
salt & pepper to taste

In a large pot- Saute onion in olive oil 5 min until golden and fragrant over med high heat. Add garlic, saute about 2 min.

Add red wine to deglaze the pan, simmer until reduced by 1/2.

Add all the tomatoes, tomato paste, and sugar.

Add additional spices, bring to a boil, simmer at least 30 min- the longer the better…

Alfredo sauce:
1/2 stick butter
3 cloves of garlic, minced
2 Tbsp flour
1/2 block of cream cheese (4 oz)
3 cups of heavy whipping cream
2 cups Parmesan
black pepper, to taste

Melt butter in med saucepan over med heat. Saute garlic for 1-2 minutes until fragrant but not brown. Whisk in flour, keep whisking for 1-2 minutes while dough turns golden-brown and loses that doughy smell.

Whisk in cream cheese to melt until smooth.

Add whipping cream, whisk out any lumps, then continue whisking as you add Parmesan, a little at a time, until melted & smooth.

Season with pepper.