SONOMA COAST
Russian River Ranches is a Cuvée of distinct vineyard lots, each contributing its own personality to the wine. The Sonoma Coast appellation features diverse soil types and growing conditions perfect for producing exceptional Chardonnay. Russian River Ranches is made from select lots representing the finest vineyards this appellation has to offer. For this vintage, the blend contains fruit from our six estate vineyards & a small group of carefully selected growers. The cool afternoon Pacific breezes, fog & diurnal temperature variations dramatically affect all of these sites.
BY CHEF JOHN ASH
‘Nduja is a spicy cured Italian sausage that is spiked with Calabrian chilies to give it a red sheen. It’s soft and spreadable, sort of like French pâté. “It’s possible you’ve enjoyed ‘nduja in dishes before, without being able to pinpoint exactly where that ever-so-slightly funky, meaty taste was coming from,” says Serious Eats. It’s also possible that if you’ve enjoyed ‘nduja once, you’re hooked.
‘Nduja originates from Calabria in southern Italy. Poor farmers in the region made do with the leftover offal and fatty scraps after they sold the prime cuts of pork. They added a mix of spices to these leftovers, stuffed it into a casing, then cured and fermented it, transforming it into a delicious foodstuff that had a long shelf life. Because of the high-fat content and the chili peppers, ‘nduja never becomes firm like typical salami.
Mixed with pasta it creates a rich, fiery sauce with unforgettable flavor. It’s available from Italian markets and on-line. It’ll make the 2023 Russian River Ranches Chardonnay sing!
INGREDIENTS
12 ounces dry rigatoni pasta (or other short tube pasta)
1 tablespoon olive oil
1/2 medium onion, diced (about a cup)
2 cloves garlic, minced
5 ounces 'nduja (casing removed)
28-ounce can whole San Marzano tomatoes, crushed with your hands
1/4 cup chopped fresh basil
Freshly grated parmesan for serving
INSTRUCTIONS
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Bring a large pot of salted water to boil. Cook the pasta according to package instructions until just al dente. Save a cup of pasta water, drain pasta, and set aside.
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In a large saucepan or skillet, heat olive oil over medium heat. Add in the onion and cook for 3-4 minutes until softened. Add in the garlic and 'nduja and break up 'nduja using a spoon. Add in the crushed tomatoes and bring to a simmer. Cook, uncovered for 8 minutes or so until sauce has thickened slightly.
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Pour pasta into sauce and add in pasta water if needed to loosen up the sauce. Add basil. Toss altogether. Serve immediately with a sprinkle of parmesan cheese on top.
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Notes: Because there are just a few ingredients in this dish, use a good quality canned tomato like San Marzano. Just crush them in a bowl, using your hands, before adding them to the sauce. Be careful not to splatter the juice of the tomatoes while doing this.
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Pasta Water: save about a cup of pasta cooking water before draining the pasta. Add it to the dish as needed to thin out the sauce.
