Fusilli with Green Chile Lamb Sausage in Arrabiata Sauce with Zinfandel

Last night’s dinner was Rustichella di Abruzzo Fusilli with Shepherd’s Green-Chile Lamb Sausage in Rao’s Arrabiatta Sauce, seasoned with granulated garlic and oregano, and finished at table with Pecorino Romano and sprigs and leaves of fresh basil. Wine was a low acid 1996 Lambert Family Howell Mountain Zinfandel - cork colored a rough quarter inch, wine a half inch below the capsule; ripe dark berry fruit, with little acidity and resolved tannins; with a medium long berry fruit finish. We decided it would be better with dessert so we had a second bottle with Gloucester & Stilton and Doux de Montaigne cheeses, raisins, and pistachios. It was better with the cheeses, but still a little low acid.

Sounds good. I love Rustichella d’Abruzzo pasta.