Pasta with Chianti

Tonight’s supper was Penne pasta with a sauce of a few slices of guanciale, trimmed and crisped, with twelve baby portobellos, sauteed in the fat renderned from the guanciale, and a mixture of EVOO and Blood Orange-infused olive oil and garlic, with a half-jar of Rao’s Southern Italian Pepper and Mushroom sauce. This was quite good with the lesser amount of guanciale giving the right balance. The pasta dish was very good with a 2006 Badia á Coltibuono Chianti Classico - dark ruby color, bright cherry fruit, with good acidity, and a medium fruity finish. It was an enjoyable ‘light’ dinner.

Then we finished with a nearly ripe Bosc pear and two grappas - Marolo Grappa di Moscato and Banfi Grappa di Brunello. The Marolo was not nearly as hot as last time. The Banfi was sightly hot. Both were enjoyable with the pear. All this was enjoyed while watching (via TiVo) Clint Eastwood on Inside the Actor’s Studio.