When in need to make a quick and elegant dinner for guests, this creamy, spicy rigatoni paired with VOVETI prosecco is perfect for everyday pairing or chic entertaining with friends.
When was freelancing five years ago, I took a part time waitressing job at a casual French restaurant to bring in some income while I worked on building up my client base. Though all of the servers received a pretty comprehensive wine training, we were by no means master sommeliers. In training, we learned a lot about which wine varieties pair best with different flavors, but that if we didn’t know the answer to a guest’s question about wine, there was one statement we could always resort to: sparkling wine pairs with everything.
Even though my career in food service lasted so long you could have blinked and missed it, I learned an important lesson: certain wines really do pair well with anything on your plate and VOVETI, a high quality, craft prosecco made in small batches (only 15,000 cases are produced annually) is one of those wines. VOVETI is a collaborative effort between the Collavini family and the Ferrer family; each family brings 4 generations of sparkling wine expertise to the table.
As with most prosecco, VOVETI pairs well with just about anything, from light tapas or snacks to a hearty main course. Crafted from 100% Prosecco grapes, VOVETI is a brut DOC Prosecco with tempered acidity and a fresh, graceful profile. VOVETI delivers fine persistent bubbles, as well as flavors of green apple, melon and ripe peach that invite a second glass. Pair it with antipasti like prosciutto-wrapped melon, a charcuterie boad, sushi and sashimi, or main dishes like Thai or Indian curry”Serve prosecco alongside your favorite snacks for a simple evening or afternoon of relaxation — there’s no better way to unwind on a Friday night after a long week of work than with good friends or loved ones, a bottle of wine and some delicious savory snacks. VOVETI is perfect alongside a simple cheese spread, roasted red pepper bruschetta, olives and sesame seed crackers.
Prosecco + a Seasonal Salad
If your goal is to make it through the holiday season without an extra ten pounds, pair a light and refreshing glass of VOVETI with your favorite seasonal salad. Right now I’m obsessed with this curried pearled couscous salad with cranberries and pecans, a riff off of a similar salad served at the Whole Foods salad bar. If you’re hosting a brunch, this could be a fun and expected side dish and as a bonus, an acceptable excuse to drink prosecco before noon.
Prosecco + Pasta
The moment you’ve all been waiting for, right? Even though prosecco is nice with lighter foods, it also complements rich, hearty, stick-to-your ribs meals by providing a nice balance in flavors. I’ve always told people I love to cook pasta, but the truth isn’t that I love boiling noodles. I love to make the complex and interesting sauces that accompany them. This spicy tomato cream sauce is one that is easy to pull together on a weeknight or elegant enough to serve to company. The fact that it complements VOVETI prosecco so well is icing on the cake.
- 1 (16 ounce) box of dry, uncooked rigatoni
- 1 pound boneless skinless chicken tenders, cut into small cubes
- 1 tablespoon garlic – minced (I used about 6-7 cloves)
- 1 tablespoon crushed red pepper flakes
- ½ teaspoon coarse black pepper
- ¼ teaspoon salt
- 3-4 tablespoons olive oil
- 2 cups Alfredo sauce (homemade or store-bought)
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup peas
- 1 lb rigatoni noodles cooked al dente
- 2 tablespoons butter
- Fresh parmesan cheese (optional)
- Pinch of fresh basil, for garnish
- Cook pasta to al dente, according to the package directions.
- Heat two tablespoons olive oil in a large skillet over medium high heat. Add garlic, red pepper flakes, salt and pepper until garlic becomes fragrant, about 2 minutes. Add the cubed/diced chicken breast and cook until chicken cooked through (165 degrees F), about 5-8 minutes.
- Add in marinara sauce and stir. Repeat with the Alfredo sauce and let the sauces simmer together over low heat for about 20 minutes.
- To add creaminess and depth of flavor, stir two tablespoons of butter into the sauce. Stir until the butter melts and add 1 cup of peas, fresh or frozen.
- Combine the chicken and sauce with cooked pasta and toss until pasta is coated liberally.
- Garnish with fresh parmesan cheese and a handful of chopped basil, if desired.
Not a pasta person?
Here are three other dishes that pair perfectly with VOVETI prosecco:
Photo: Leigh Loftus
Photo: Leigh Loftus
Photo: Leigh Loftus
Foil Packet Salmon with Lemon & Capers
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
