Shrimp Arrabiatta on Pasta with Chianti

Tonight’s dinner was Rustichella di Abruzzi Linguini topped with sautéed white shrimp in Rao’s Arrabiatta sauce. It was a New Mexican version of Arrabiatta sauce since I seasoned the shrimp with garlic, SI Spicy Seafood Seasoning, and Chipotle seasoning. The shrimp in spicy sauce was very enjoyable with a 1997 Sangiusto di Rentannano Chianti Classico Riserva - cork saturated almost half its length; dark ruby garnet in color with no lightning of the edge; rich nose and flavors of earthy, spicy dark cherries; expansive mid-palate of rich fruit with good acidity (paired well with the shrimp and sauce); and a long earthy dark fruit finish. It was a nice meal on a windy, cool Spring day.

Then for dessert, while watching qualifying for the Malaysian Formula 1 Grand Prix (via TiVo), we had Chaumes, Goat Boucheron, Hudson Valley Sheep’s Milk Camembert, and Affinois Goat Brie with hazelnuts, pistachios, and Marcona almonds. These were enjoyed with a 2005 Susana Balbo Late Harvest Malbec from Mendoza - richer, darker fruit than the 2006 we had last night, but still adequate acidity to work with the goat and sheep cheeses in a much better way than either port or zinfandel.

Dick - thanks for the note…I love arrabiatta sauce and actually make a pretty good chicken arrabiatta…“the angry sauce”…yum!

Another big fan of arrabiatta right here…