“Isn’t it time you wrote a piece on cooking with wine again?” mused my editor over lunch. “How about cooking with a bottle of first growth Bordeaux?” I gulped. “Er, I don’t think most of our readers would do that.” “Well, we should try it out for them.” he said firmly.
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.