Wine & Country Living
Discovering Your Regional Food and Wine Pairings
Pumpkin Rigatoni
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Serves 4
4-cups pre-cooked rigatoni pasta
2-tablespoons olive oil
1-tablespoon butter
1-yellow onion sliced thin
4-cloves garlic minced
2-cups rsmall raw peeled pumpkin cubes
1/2-cup pre-cooked wild rice
1/4-cup chopped pecans
1-teaspoon each: chopped sage, allspice and brown sugar
1/4-cup sweet vermouth
2-cups your favorite bechamel sauce
1-tablespoon chopped fresh parsley
Method:
In a large skillet over medium high heat, add olive oil and butter and when shimmering, add sliced onion, minced garlic and pumpkin cubes; saute until tender and caramelized. Deglaze ingredients with sweet vermouth. Add pre-cooked wild rice and pre-cooked pasta, pecans, sage, allspice and brown sugar; toss well. Slowly add bechemel sauce and if too thick, dilute with just a little cream. Sprinkle dish in fresh chopped parsley and serve. Pair this dish with a bottle of late harvest Riesling, a delightfully bold citrusy-sweet white wine made with a rolling tongue and snappy finish, made and bottled throughout the world and the USA.
