Pasta and Wine Pairings
Orecchiette & Eggplant
Roasting brings out the smoky, earthy flavors of veggies like eggplant and zucchini. They’re best complemented with lemon-bright or neutral-scented whites (like Frascati Superiore) or—if you’re serving with a tomato-based sauce—with a fruity reds like Nero d’Avola or Brunello di Montalcino.
Sun-Dried Tomatoes & Spaghetti
Match the intensity of flavor in sun-dried tomatoes with an equally intense wine, like Malvazia Bianca. If the sun-dried tomatoes are part of a vegetable mélange, go with a Chianti. Its own dried-fruit notes will complement rather than go head-to-head with the strong flavor.
Bucatini & Pancetta
Bucatini tossed pancetta and fresh cheese pair perfectly with a northern Italian classic like Friulano; the peppery and pear notes of the wine contrast beautifully with any dry-cured, aged ham. If you’re going with pancetta in a creamier sauce, the tannin in a red like Sangiovese will balance the richness.
Penne & Roasted Chickpeas
Roasted chickpeas, like chickpeas that have been deep-fried, pair well with wines with crisp, slightly fruity flavors, like a rosé. Or bring out the chickpea’s smoky flavor with something dry and oaky, like a Sangiovese.
Rigatoni & Bolognese
Casarecce & Green Pesto
Fruity Italian reds like Chianti or Montepulciano bring out the herbaceous flavor of fresh green pesto. Or try a Sangiovese to complement the hint of licorice in basil; this earthy wine is delicious with Parmigiano-Reggiano cheese, so be sure to have that on hand for serving.