Fusilli w/ Arribiatti Sauce enhanced with Guanciale, Garlic, Chipotle Chiles, & Italian Herbs

Epicurean Exploits - Food and Recipes
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Tonight’s light supper (after yesterday’s extravaganza at Lucero’s) was Rao’s large Fusilli with Rao’s Arribiatta Sauce enhanced with guanciale, granulated garlic. chipotle chiles, and Italian Herbs. I added the Chipotles to help with my wine choice - an oaky 2000 Luna Sangiovese, with 4% Merlot, the oak and Merlot diminished the sangiovese cherries, and it was slightly light in acidity. The spicy pasta sauce tempered the oak in the wine and gave it a good finish. One has to come up with a dish to work with the oaky Luna wines.

Then for dessert, while watching several TiVo’d cooking shows, we had TJ’s chocolate bars with a lovely 2006 Susana Balbo ‘Virtuoso’ Late-Harvest Malbec.

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BAN

Campbell’s tomato soup and grilled cheese is on our menu.

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When we were both working, I had a rule - ‘no more than 15 minutes from start of cooking to sitting down for dinner’. We’d have veal, pork or lamb chops or some sort of fish and a vegetable. If there was a sauce it was left over from the weekend, usually it was just de-glazed pan drippings reduced and poured ove rthe meat of fish. Quite simple but very tasty.

Of course we got home from work a lot earlier than you, generally between 5 and 6pm.