All this week, we’re featuring recipes from Spaghettini Grill & Lounge in Seal Beach, many of which you may recognize from the menu at our Sunday Brunch! Each recipe is complete with a how to instructional video featuring the owners of Spaghettini, Cary & Laurie! Plus, the perfect wine pairing is recommended for each dish.
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Today’s dish is penne pasta with chicken and tomato vodka sauce.
Every weekday morning at 8:00, Pat & Kim announce my WAVE Cafe Dish of the Day. Then during the WAVE Cafe starting at noon, listen for me to give the cue to call 1-800-520-WAVE (9283).
If you’re the 9th caller and know today’s WAVE Cafe Dish of the Day, you win this week’s prize, a pair of tickets to see Smooth Summer Jazz featuring Dave Koz and Friends at the Hollywood Bowl on August 14th.
Watch below how to prepare today’s recipe:
1 pound of dried penne pasta
2 roasted tomatoes (directions to follow)
1 cup heavy cream
1 tsp. butter
2 T. grated Parmesan
1/4 cup of good marinara sauce
3 T. vodka
Salt & pepper
1 baked bone-in chicken breast (directions to follow)
- Cook pasta in boiling, salted water per package directions.
- Remove from pan and set aside.
- Heat a sauté pan on high and add butter until bubbling but not burned.
- Add the tomatoes, chicken, and vodka and cook until the vodka has evaporated.
- Add the marinara sauce, heavy cream, and Parmesan cheese.
- Add the pasta to the pan and toss together.
- Cut a cross on top of tomatoes and cook in boiling water for 1 to 2 minutes.
- Remove and cool, then peel the tomatoes and remove the seeds.
- Cut into cubes, marinate in salt, pepper, and olive oil, and then bake on sheet pan in 350 degree oven for 10 minutes.
- Season the chicken with salt, pepper, and olive oil and cook in a 400 degree oven for 20 minutes.
- Let cool, then remove the skin and bones, pulling meat apart with your fingers.
- Set aside.
See which wine Laurie paired this dish with on the next page.
This dish was paired with Ruffino Ducale Chianti Classico Riserva.
Ruffino’s Ducale is a standard Chianti Classico blend, with at least 80% Sangiovese and the rest of the blend constituted of Merlot and Cabernet Sauvignon. When choosing a Chianti, it is always wise to choose first a Chianti Classico – a wine from the originally sourced 1000ft hills of Chianti, and in a close second a well-known established producer, like the 130 year old Ruffino.
A Chianti Classico has a lot of versatility when it comes to food. What truly sets the Sangiovese grape apart in the realm of food is its uncanny ability to marry with tomato, an often difficult food item to match. . With the Penne Vodka, we find a perfect match for the Ruffino Ducale Chianti Classico. The rich and almost earthy cream sauce screams for a wine with good acidity to cleanse and lighten the palate. The tart cherry and raspberry fruit on the wine’s nose and palate help offset the richness of the pasta. Because the tannins are at most medium bodied, the wine is not overwhelming with a pasta dish like this.