When this event came about I volunteered to take part right away! I didn’t care what day it was, I didn’t care what I had going on. This Momma is a big fan of wine, but I have to be honest, I don’t cook with it much, only when a recipe calls for it. Well you can’t count what I drink while I’m making dinner of course! It’s been quite the learning experience.

The #SundaySupper group has joined together for another amazing dinner. We have partnered up with Schlossadler Wines!! Some lucky winners even got sent some samples to cook with, even though I wasn’t chosen I knew I still wanted to be a part of this #SundaySupper. You have to take a look at their website, it’s pretty impressive.

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This talented group of Sunday Supper Bloggers have developed fabulous recipes and would like to introduce these wines to you:

  1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
  2. 2010  Ernst Holler, Blaufrankisch, Burgenland
  3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough
We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.

Since this was such an important even for me (hello I got married at a vineyard remember!) I really wanted to make a Pasta recipe using wine. I don’t like a lot of red sauces so I found this recipe from Rachael Ray’s magazine that was for a White Ragu Sauce. Right up my ally guys!! WOW is all I have to say about this dish. Now the regular recipe called it to be made with a thicker spaghetti, however I decided to make it with Penne Rigate. Honestly, the only thing I would change about this recipe is that I would make it with the spaghetti!! Would have been easier to keep all of the yummy meat on my fork! I will be making this again because I had enough to freeze some. Yay Momma!

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4 SERVINGS

Ingredients

  • 1 handful dried porchini mushrooms
  • Salt and pepper
  • 1 pound spaghetti)
  • 2 tablespoons EVOO
  • 1/4 Cup of vegetable broth
  • 1 pound ground turkey, patted dry
  • 1/3 pound bulk sweet italian pork sausage
  • 1 small carrot, finely chopped or grated
  • 1 small rib celery with leafy top, finely chopped
  • 1 small onion, finely chopped
  • 3 – 4 cloves garlic, finely chopped
  • 10 – 12 small sage leaves, thinly sliced
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 cup milk
  • Grated pecorino-romano, for serving

Directions

My first step when making a dish like this is always to prepare everything that your putting into it. I chopped my onion, celery, carrot and sage and got everything ready to add when I needed it.

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Heat the EVOO, 2 turns of a large skillet, over high heat until smoking. Stir in the turkey to brown slightly, then stir in the sausage, crumbling the meat. Add the carrot, celery, onion, garlic and sage; season generously with salt and pepper.

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Cover and cook the vegetables, stirring occasionally, until softened, 5 minutes. This wasn’t the wine I used to cook, this is the wine I drank while cooking!

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Stir in the wine to deglaze, scraping up the browned bits from the bottom of the pan. Add the tomato paste and broth, stir.

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Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. (I did this while the sauce was cooking.)Stir in the milk, add mushrooms and lower the heat to medium-high and cook to thicken. (this took me 30 min which was perfect time for the pasta.)

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Add the pasta and toss. Top with a liberal amount of cheese.

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But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:
Wine Pairings by  ENOFYLZ
Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.
Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.
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