Ricotta Gnocchi are so easy to make, yet taste like you have been slaving in the kitchen all day. I especially love them with spicy Arrabbiata sauce and lots of grated Parm on top. Try baking leftovers in the oven topped with shredded mozzarella cheese. Bake until golden brown. I enjoy a glass of Poggio Grande Syrah with this spicy remarkable gnocchi dish.

I adore Fregola, a Sardinian toasted semolina pasta, but it is almost impossible to find in the states. The other day I was craving a Fregola dish I had at a trattoria in the marina of Porto Cervo. That morning I had indulged in a few too many Sardinian Seadas, a honey and cheese pastry. I asked our server for a light but traditional local dish. He recommended Fregola with pancetta, peas, and asparagus. I decided to try to make this dish by substituting Israeli pearl couscous for the Fregola. It turned out to be so easy and delicious! It is now one of my family’s favorites! Serve with a chilled glass of crisp Centanni Falerio.

Fra Diavolo means Brother Devil, (Fra, Fratello means brother). I assume this pasta’s name is rightly called so because it is as spicy-hot as the devil. I love piquant, especially with shellfish like shrimp. The sweetness of the meat complements the acidity of the tomatoes combined with the hotness of the red chili flakes creating a sublime sauce. This pasta is so versatile. I like to experiment with red or white wines. I recommend the following pairings:

Red Wine-Try this Spaghetti with a bottle of Poggio Grande Syrah. The elegant tannins and slight pepper and vanilla profile will make this Fra Diavolo sing!

White Wine- A bottle of Lumavite La Frenios Falerio is the perfect white to pair with this spicy pasta.

My Eggplant Parmesan is a healthy version of the classic recipe. I skip the breading and the frying but still wind up with an equally delectable dish. Historically, I have made this in a baking dish in layers like a lasagna. It was not until a visit to Ristorante Il Rossellino in the historic center of Pienza, where I devoured their individual stacked version. That dish changed the way I pictured Melanzana Parmigiano forever! I was lucky to find a glorious bottle of Capitoni Frasi on the wine list, which was the perfect wine to pair with this fantastic dish.

Pomodoro in Italian means tomato. They are a basic necessity in the Italian kitchen. At their height of ripeness, I use them in many different ways. Just when they are a bit too ripe, or their skins begin to shrivel, I roast them. This recipe is a quick and glorious pasta that guarantees you will be eating in a jiffy. Don’t forget the vino!! This garlicky-tomato pasta pairs very well with a big and beautiful Brunello di Montalcino from Madonna Nera.

I love pasta! But I try to watch my carbs when I am not in Italy. I found an excellent substitution made from hearts of palm cut into long, skinny ribbons of Linguini. I boil it to give a pasta-ish texture and use a savory sauce when using this pasta replacement. I find this tuna sauce pairs nicely with the hearts of palm citrusy-artichokey flavors. Serve with a bottle of Centanni Falerio.

To make this vegan friendly, omit the tuna.

Light, fluffy Gnocchi, Italian-style dumplings, made with ricotta cheese, is a sublime recipe that is super quick to whip up. I serve these clouds of yumminess with pesto, spicy tomato sauce, or browned butter with sage. I recommend a nicely structured, well-balanced Elve’ Grechetto by Madrevite. Buon Appetito and Salute!!

One day I was dreaming of a gorgeous Risotto alla Milanese I had at the historic Ristorante Antica La Rampina, one of Milan’s oldest osterias. As I browsed through the pantry, I found all the ingredients needed except the riso, rice!! Since that is the most important ingredient, I started to wonder if I could substitute something else. I had Farro, an Italian grain similar to barley, so I got cooking. What I discovered is farro took half the time to cook and looked every bit as golden as a Risotto Milanese. This sublime dish pairs very nicely with Valente Emozione No1, a gorgeous wine made from 100% Montonico grapes.

The literal translation of this pasta is “the lady of the night.” There are many stories, but one of the most popular says that during World War II, some women had to resort to becoming ladies of the night. It is said that this was a quick and filling pasta the “ladies” would prepare when they had a free moment to eat. Still to this day, Pasta Puttanesca can be found in most trattorias all over Italy. This pasta goes amazingly well with a glass of Poggio Grande Scorbutico.

Who knew a few simple ingredients flour, butter, milk, and nutmeg could create such a creamy and elegant sauce. This famous white sauce is essentially Mornay, without the cheese. In Tuscany, it is a fundamental ingredient in Pasta al Forno, Lasagne, and Crespelle alla Fiorentina, a crepe filled with cheese and spinach.

Note: If the Bechamel thickens too much just add a small amount of milk until you achieve the desired consistency.