Gianmarco Salerno's Pasta with Red Wine
- 500 l pasta
- Olive oil
- 1 onion, chopped
- 300 g Italian sausage, skin removed and meat chopped
- 400 ml Ivanhoe Cabernet Sauvignon
- 200 ml fresh cream
- 30 g butter
In a large pot, cook pasta in boiling water until al dente.
Meanwhile, heat olive oil in a frying pan and cook onion and sausage together. Season to taste.
Add red wine and cook for 5 minutes. Stir through cream and cook for a further 3 minutes.
Remove from heat.
When pasta is cooked, strain and stir thorugh red wine sauce.
Serve pasta with a glass of Ivanhoe Cabernet Sauvignon.