Perfect Pairings: Zeni, Marogne Valpolicella Ripasso, 2009, Veneto Italy, 3336564

Baked Rigatoni with Fennel

1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 large can crushed tomatoes
1 bulb fennel, trimmed and thinly sliced
chopped fennel leaves for garnish
1 medium onion, chopped
1/4 cup chopped fresh basil leaves
3 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
1 cup grated asiago cheese

Preheat the oven to 350 degrees F (175 degrees C).

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.

2. Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the basil, sliced sausage and canned tomatoes. Heat through over low heat until warmed.

3. Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, and asiago cheeses over the top. Garnish with a few chopped fennel leaves left from the bulb. Cover with aluminum foil.

4. Bake for 30 minutes in the preheated oven, then remove the aluminum foil and cook for another 10 minutes or until cheese is browned.







					Baked Rigatoni with Fennel 1 pound hot Italian sausage links 1 (16 ounce) package rigatoni pasta 1 large can crushed tomatoes 1 bulb fennel, trimmed and thinly sliced chopped fennel leaves for garnish 1 medium onion, chopped 1/4 cup chopped fresh basil leaves 3 cloves garlic, minced salt and pepper to taste 1 cup shredded mozzarella cheese 1 cup grated asiago cheese Preheat the oven to 350 degrees F (175 degrees C). 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes. 2. Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the basil, sliced sausage and canned tomatoes. Heat through over low heat until warmed. 3. Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, and asiago cheeses over the top. Garnish with a few chopped fennel leaves left from the bulb. Cover with aluminum foil. 4. Bake for 30 minutes in the preheated oven, then remove the aluminum foil and cook for another 10 minutes or until cheese is browned.



	Zeni • Marogne Valpolicella Ripasso • 2009 • Veneto, Italy • 3336564 Grape: Corvina, Rondinella, Molinara appearance - bright, clear color : deep purple aroma - subtle flavors (smell + taste) sweetness - dry, slight sweetness acidity - round oak - burnt wood, coffee fruit - black berries, prunes earth - black pepper, licorice body - medium-full alcohol - 14% tannins - moderate				additional notes 1. Decant and allow to breathe for one hour before serving. The wine will warm, increasing the aroma, and the oxygen will soften any rough edges. 2. Ripasso describes the method in which this wine is made. One of Italy's greatest wines is called Amarone. Before production, the grapes are placed on straw mats and dried. Then they are pressed and fermented resulting in a big, bold high alcohol wine that can be quite pricey. In the ripasso style, the wine is mixed with the remaining fruit of Amarone wine so it picks up some of its bold style, at a much lower price. 3. Zeni produces several lines of wine. Marogne is their best and highest quality line. 4. This wine is fairly complex, there are a lot of fruit and spicy aromas for you to discover. Take it slow and a allow the wine to reveal its potential. 5. Ripasso wines are great food wines, and great crowd pleasers.