Penne Pasta in a Creamy Sherry Tomato Sauce

Pair with Oloroso

A splash of Oloroso in the sauce helps to elevate the flavors. The nuttiness of the wine also adds richness to the dish.

Ingredients

1 lb 
penne pasta
2 Tbsp 
olive oil
small onion
garlic cloves
1 tsp 
dried oregano
1 tsp 
dried parsley
to taste:  
salt and pepper
28 oz can 
tomato puree
1/2 cup 
Oloroso Sherry
1 cup 
heavy cream
1/2 cup 
fresh ricotta
to taste: 
red pepper flakes
garnish 
fresh parsley (optional)

Directions

  1. Bring a large pot of water to a boil. Add pasta and cook according to directions on box. Drain and set aside.
  2. Chop onion and garlic, set aside.
  3. Heat 1 tablespoon olive oil over medium heat in a large sauce pan. Add onion and garlic and cook until the onion starts to turn translucent (3-5 minutes). Add in oregano, parsley, salt and pepper to taste. Cook for 1 minute. Add in the can of tomato puree and let simmer over medium heat for about 10 minutes. Stir in the sherry and let simmer for another 5 minutes. Stir in the cream. Let simmer for 1-2 minutes. Add in the cooked pasta and stir to combine. Remove from heat.
  4. Divide the pasta evenly into 4 separate bowls. Top each bowl with a few small dollops of ricotta cheese. Top with red pepper flakes and parsley if desired. Enjoy!
Justine Dungo of Pretty in Pistachio , Pretty in Pistachio New York, NY United States Visit Website
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serving and consuming

Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Justine Dungo of Pretty in Pistachio , Pretty in Pistachio New York, NY United States Visit Website
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