Easy Fall Pantry Pasta
Fall is here, and that means getting back into the rhythm of a schedule. I am a big fan of easy weeknight dinners, and nothing is simpler than “Pantry Pasta” because it doesn’t require a trip to the supermarket. You can literally use anything in your fridge or pantry for a fantastic quick and easy dinner that sure to be a hit with adults and kids alike. For the sauce, I used our 2017 Chemistry Pinot Noir because of its robust structure and silky tannins make it a perfect choice to pair with this dish.
Pantry Pasta with Smoked Sausage, Tomato, and Basil
1lb Pasta, whatever you have in your cupboard
3 Tbsp Extra Virgin Olive Oil
1lb Smoked Link Sausage, sliced
1 small Red Onion, diced
5 cloves Garlic, minced
1 C Roma Tomatoes, diced or quality whole canned tomatoes
1/2 C Chemistry Pinot Noir
1/4 C Chicken Stock or Reserved Pasta water
1/4 C Fresh Basil, Chiffonade
Kosher Salt and Ground Black Pepper, to taste
Parmigiano Reggiano, grated or shaved
Cook pasta in a large pot of boiling, salted water until al dente. It’s important not to overcook the pasta as it will cook a bit more in the sauce as you finish the recipe. Drain the pasta and return it to the pot, reserving 1/4 C of the pasta water if you are not using Chicken stock.
Prep tomatoes, garlic, onion, and basil. For this recipe, I like to use fresh herbs and Roma Tomatoes, because that is what I grow in my garden, but you can use any quality canned tomatoes or jarred Pesto you have on hand.
Meanwhile, heat olive oil in a large nonstick skillet over med-high heat, add smoked sausage and cook until slightly browned. Reduce heat to medium, and add garlic, red onion and tomato. Cook for about 3 minutes, then add the Chemistry Pinot Noir and simmer for another 3-4 minutes. Add Pasta water OR Chicken stock, and simmer 3-5 minutes.
Increase heat to med-high and add drained pasta, and reserved pasta water. Cook for an additional 4 minutes or until the pasta absorbs the sauce. Add the basil and toss well. Season with salt and pepper, top with parmesan and serve immediately with a nice glass of Chemistry Pinot Noir. Cheers!
Nathan Jones, Executive Sous Chef, Stoller Family Estate
An Oregon native, Nathan Jones started his culinary journey in high school when an unintended elective turned into a life-long passion for creating quality food using local ingredients from the Pacific Northwest. After culinary school, Nathan worked at several restaurants in the Portland Metro area, including Higgins Restaurant, which profoundly influenced his career. Nathan enjoys creating pairing fine wines with inspired cuisine for the Elevated Experiences offered at Stoller Family Estate.