Tonight’s dinner was another Arriabiata pasta, Rustichella di Abruzzo Trenne with a sauce made from Rao’s Arriabiata with added hot Italian sausage, from an organic producer in Colorado, garlic, basil, & Italian herbs. It was very well matched with a 2002 Shafer ‘Firebreak’ ( 91 % Sangiovese / 9% that dreaded component, Cabernet Sauvignon - barely colored cork; dark, dense midnight ruby in color; complex nose and flavors of spicy red & black cherries; a balanced mid-palate of herbal cherries, adequate acidity; and a long complex cherry fruit finish. It was quite enjoyable with the arriabiata; the richness of the wine was perfect with the spicy pasta.