Celebrate Bow Ties and Red Wine

Today we get to celebrate a “Two-For-One-Day” in that it is so easy to weave Bow Tie Day into Red Wine Day. Both are stylish, classics. And Bow Ties could mean that thing around your neck or the American Name for Farfalle Pasta.

I say let’s eat bow tie pasta and sip red wine while wearing a bow tie. Who is with me? Once upon a time, Hubby had a shelf filled with bow ties, cumber buns and pocket squares. They went with his tuxedos – as in more than one. He had a classic tux and a more modern, hip tux. Even Kiddo owned a tux. That was in another life, far far away from the one we live today. And just between us, this life is a better life. When image is important, it becomes restrictive, like an anchor around your neck. You are no longer free to be who you are but rather who others perceive you to be. The life we live today might not be glamorous, but it is far more real and far more rewarding. Still, there are times when I miss that closet full of bow ties with matching pocket squares. Although without the tux, the bow tie isn’t so much a fashion statement as a nerdy appearance. I know, very judgmental of me.

Since this is truly a cooking blog, we aren’t really going to labor too much on the whole ribbon round the neck and focus more on Farfalle Pasta. While we’d like to think that’s Italian for “Bow tie”, it’s not. And the Italian translation is much prettier – Butterfly. Butterfly Pasta. But for the sake of today’s post and National Bow Tie Pasta, we’ll use the American interpretation.

Today is also National Red Wine Day. When Hubby and I were newly weds, we were pretty much white wine drinkers. I must confess, I mixed my white wine with 7-Up or Sprit since I didn’t care for wine on its own. Back in that prior life, we had the opportunity to spend a week in Napa with some truly knowledgeable people. We were given back stage passes if you will to some of the better known wineries in the area, including a few that simply do not give tours ever. One of the experiences was a two hour “educational” tasting. Not only about the wines themselves, but about how different foods impacts the flavor of the wines. One of the pieces of advise from the Sommelier that is truly priceless is that you should have more than one bottle of the same wine you will be serving. Open it, and taste the wine with the various foods you plan to serve. How does the flavor change? Are the two compatible. Simply because you have made a Bolognese does not mean that Chianti is the perfect wine to serve. They also recommended you should never cook with a wine you are not willing to drink by the glass. Nice, but not very practical. If I am making a Coq au Vin, as much as I’d like to pour a $60.00 bottle of Burgundy into the pot, I hardly think so. That would make for one very expensive “stewed cock”.

While I agree with the Sommelier, the wine needs to complement the foods, a good but inexpensive wine for cooking with a similar flavor profile is just fine. Drinking wines are an entirely different creature. Strawberry wine might be great for Jell-O Shots, but hardly the wine to serve at supper. But then again, it’s all a matter of personal tastes.

So let’s get to cooking, shall we?

Bow Tie Pasta with Sausage, Tomatoes and Cream
12 oz Bow Tie Pasta
1/2 White Onion, diced
4 Garlic Cloves, minced
3 tablespoons Parsley, minced
1 (28 oz) can Italian Whole Tomatoes
1 tablespoon Olive Oil
1 lb mild Italian Sausage
1/2 teaspoon Red Pepper Flakes
1/2 cup Tomato Juice from can
12 cup Heavy Cream
Salt to taste

Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions.

Cut onion in half from root to tip, reserve half for another purpose. Peel and dice remaining half, set aside. Peel garlic, mince and set aside. Mince parsley for garnish, set aside.

Drain tomatoes of their liquid, reserve tomato juice. Coarsely chop the whole tomatoes, set aside.

Heat oil in a large, deep skillet over medium heat. Cook sausage seasoned with pepper flakes until sauce is cooked through, breaking into small pieces as it browns.

Add onions and garlic, cook until onions are tender. Drain meat mixture well, return to skillet. Stir in the tomatoes along with any juices that accumulated on the cutting board, tomato juice and heavy cream. Season with salt. Bring to a simmer, let cook until sauce thickens, about 8 minutes.

Drain pasta, stir into the sauce and continue to simmer a few minutes longer. Sprinkle with parsley just before serving.

Serve with a nice glass of Red Wine and enjoy.

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The Lord takes delight in His people