A Decidedly Hermann take on a Classic Dish

While the animal that inspired the Ozark Hellbender wine is a rather sedentary fellow, the wine itself is hardly that. Lively with a dark jamminess and lovely pepper and chocolate notes, it is the perfect addition to our version of a Spaghetti all’ubriaco.

This recipe is a decidedly Hermann, Missouri, take on a classic dish with the addition of hearty mushrooms, a staple of cuisine both at home and in our Vintage 1847 Restaurant here at Stone Hill Winery.

Like the Hellbender, you might find the urge to lay down in a quiet place and digest after gorging yourself on these delicious “Drunken Noodles”.

Enjoy with a glass of Stone Hill Winery Ozark Hellbender or pour yourself a glass of our Stone Hill Winery Chambourcin as the pepper notes meld beautifully with the flavors of the spaghetti.

Instructions

1. Add the wine, 8 cups water and a handful of salt to a pasta pot. Bring to a boil over high heat. Add the spaghetti and cook until just shy of al dente, about 8 minutes.
2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the oil and sausage to the hot pan. Cook, breaking up the sausage with the back of a wooden spoon, until almost fully cooked, about 4 minutes.
3. Add the mushrooms cook until seared and the liquid is cooked off.
4. Add the shallots and garlic, and cook an additional 2 minutes, stirring often.
5. Using tongs or a pasta fork, remove the pasta directly to the sausage pan.
6. Sprinkle with 3/4 cup of the Parmesan and toss with tongs to combine.
7. Add the mascarpone, rosemary, 1/4 teaspoon salt and about 1 cup of the pasta water. Stir with a wooden spoon to combine, adding more pasta water as needed to form a sauce and coat the pasta.
8. Add the diced Bell Pepper and allow to cook for 3-5 minutes until desired doneness (I prefer them to still have a nice crunch).
9. Add the diced tomatoes at the last minute, really only allowing the tomato to warm to the temperature of the dish but not cooking it thoroughly. You still want them to be bright and acidic.
10. Serve sprinkled with the remaining 1/4 cup Parmesan.

You can read more about Steinberg White in my article here!