BY BILL ST. JOHN
This is a sort of United Nations dish; Polish sausage, Italian pasta and greens & peppers in the mode of the southern U.S. We can pair food and wine by region. Would that there were Polish wines about. (A Polish pilsner would be nice.) But plenty of Italian wines fit well, as does a rich white from South Africa. The main element you’ll want to rely on, in any wine you choose, would be a refreshing acidity, to help clean up after the richness of the preparation.
Here’s what you’ll need:
1/2 pound rotini pasta
1 pound kielbasa sausage
1 red onion, chopped
1 red bell pepper, chopped
1 bunch mustard greens, sliced into 1-inch ribbons
2 cups chicken broth
Here’s what you do:
Makes 4 servings
Cook pasta in plenty of well-salted boiling water until al dente. Meanwhile, brown sausage in a Dutch oven over medium-high heat; remove from pan. Add onion and bell pepper; cook until soft, about 8 minutes. Cut sausage into 1/2-inch chunks; return to pot. Top with mustard greens; cover pot. Steam until just wilted, 5 minutes. Add chicken broth. Cook until warmed through. Taste for seasonings. Drain pasta; serve topped with the sausage and greens mixture.
And the wines!
Torri 4 20 Montepulciano D’Abruzzo
Grapes are harvested manually in October in a 30-year-old vineyard with optimal exposure and low yield. The terroir gives the grapes the best thermal excursions that, together with organic cultivation techniques, enhance the typical flavors of Montepulciano grapes. The wine is made exclusively in stainless steel tanks thermo-conditioned; after the malolactic fermentation the wine continues aging in the bottle.
2016 Lodali Nebbiolo D’Alba
A beautifully constructed Nebbiolo exhibiting flavors of dried strawberries, cassis, and sweet tobacco. Light bodied, with nice tannins. Pairs well with risotto, mushroom dishes, lamb, and charcuterie. An absolute steal of a deal.
2017 Wolftrap White Blend South Africa
What you get when you blend 37% viognier, the same amount of chenin blanc (especially South African CB), and 26% grenche blanc, is a fat plumpness on the tongue but with nice closing tartness.