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Cavatelli and Sweet Italian Sausage

smoked bacon, fresh ricotta, basil

Paired with 2018 Charlie Clay Russian River Pinot Noir

• 1 lb dry cavatelli (or gemelli) pasta
• 1/4 pound diced smoked bacon
• 3/4 lb sweet Italian sausage
• 1 medium onion, diced finely
• 1 tsp red pepper flakes
• 1/4 tsp dried basil
• 2 tbsp butter
• 2 tbsp rough chopped parsley
• 3 tbsp grated parmesan
• 1/4 cup Pinot Noir

1. Fill a pot with 3 quarts of water. Add a tsp of salt, bring to a simmer.
2. In a large skillet, place the bacon and start to render. Crumble sausage in pan along w/ bacon and its fat. Brown the sausage for 3-4 minutes. Bring water to a boil, drop in pasta.
3. Add the diced onion, dried basil, and pepper flakes to the sausage pan, continue cooking for 2 mins.
4. Add Pinot Noir to sausage pan, turn down to simmer.
5. Once pasta is al dente, drain slightly and add to the sausage pan. Cook together for 2-3 minutes with butter. (Note: add a bit of pasta water to create a sauce.)
6. Once incorporated, spoon into serving bowls. Shave or sprinkle parmesan cheese over top.
7. Grab your glass of pinot to enjoy with your pasta.