Sausage and capsicum pappardelle
This recipe appeared in the August/September 2007 issue of Gourmet Traveller WINE.
Wine to try
2005 Neagles Rock Sangiovese, Clare Valley, A$25
Pair this papparedelle with a red – but not a sweet, dark-fruited or tannin-laden style, which would fight the chilli spice and weigh down the partnership. A sangiovese is the answer, be it a Chianti from the Tuscan homelands or one of the many Australian interpretations. The Neagles Rock shows consistency and style. Its mid-weight, savoury complexity makes it an ideal match for the recipe’s main ingredients, and its soft tannins sit comfortably with the sauce’s chilli kick.
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