Pasta Feed

Propeller Club Pasta Sauce Recipe Contest

And the Winner Is...Pasta al Limone

Submitted by Renee Polanco

1 clove garlic
2 Tbsp unsalted butter
¼ tsp crushed red chili flakes
4 oz cooked ham
2-4 Meyer lemons
2 C heavy cream

Melt butter in sauté pan, mince garlic and add to pan. Sauté until light brown. Add chilies. Julienne ham and add to garlic butter. Heat gently. Zest lemons and add to pan along with cream. Simmer uncovered for 20 minutes. Add your choice of pasta (recommend taglioliini) to sauce, heat for 1-2 minutes. Pour into serving dish, add lemon slices on top. Salt and pepper if desired.

Serve with Jacuzzi Family Vineyards Nero D’Avola or Jacuzzi Family Vineyards Sangiovese.

Second Place - Creamy Pumpkin-Sage Pasta

Submitted by Alison Kunkle

1 ½ lb diced sugar pie pumpkin
Kosher salt
Freshly ground black pepper
4 tsp olive oil
2 Tbsp unsalted butter
2 Tbsp thinly sliced sage
½ C Jacuzzi Family Vineyards Giuseppina
¾ C cream
½ C chicken stock
1 oz Parmesan cheese
1 tsp lemon juice
8.8 oz pappardelle, cooked according to package

Season pumpkin with salt and pepper, toss with olive oil. Roast in a 450˚ oven for 20-25 min, until tender and golden.

Melt butter in 12” sauce pan over medium heat. Add sage and cook until butter is brown 2-3 min. Turn down heat to medium-low and whisk in wine, cream, stock and simmer gently for 10 minutes. Add 2/3 cup of the roasted pumpkin. Mix until most of the pumpkin is incorporated into the cream. Add Parmesan cheese, salt, ¾ cup water and cracked pepper to taste. Stir occasionally with a spatula to prevent sauce from burning to the bottom of the pan.When warmed through, add remaining pumpkin and lemon juice; toss in pasta and serve immediately with fresh grated Parmesan cheese.

Serve with Jacuzzi Family Vineyards Giuseppina.

Third Place - Vic’s Jacuzzi Sauce

Submitted by Victor Deksnys

¼ lb diced pancetta
2 Tbsp Jacuzzi olive oil
1 small to medium onion, diced
2 minced garlic cloves
1 C Jacuzzi Family Vineyards Pinot Grigio
¾ C heavy cream
½ tsp smoky paprika
2-3 medium vine-ripe Beef steak tomatoes, chopped and seeded
2 C grated Parmigiano Reggiano cheese
¾ C chopped fresh basil
½ C smoked salmon, crumbled or chopped

Use a 6 qt heavy bottom pot. Sauté the pancetta in 1 tablespoon olive oil until rendered but not brown. Add onion, continue to for 4-5 min (wilted, not brown) add garlic and sauté for 2 minute. Remove ingredients from pan. Deglaze pan with Jacuzzi Family Vineyards Pinot Grigio. Add cream and paprika and simmer 5 min. Return pancetta, onion and garlic to pan. Add tomatoes, set on low. Now add ½ the Parmigiano, stir to combine. When ready to serve, add fresh basil and smoked salmon to the pan to heat through. Combine hot al dente pasta (not rinsed) into the pan and add additional cream or pasta water as needed to balance consistency. Salt and pepper to taste. Top with olive oil and Parmigiano.

Serve with Jacuzzi Family Vineyards Pinot Grigio.

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