Pasta is the perfect blank canvas for a multitude of sauces and hundreds of wine pairings. There are so many colours, flavours and textures in pasta, each calling for its vinous twin!
The sauce is the key element in every pasta recipe. It determines the wine pairing. For example, with tomato-based recipes, light-to-medium bodied reds with good fruit and bright flavours are a fantastic choice. With more delicate recipes, such as dishes involving seafood or shellfish, pick crisp whites with tension and finesse.
There is no need to guess anymore what wine goes with what pasta: follow our tips below and learn the best matches to any pasta dish!
Pasta all'Arrabbiata
Pasta all'arrabbiata, a classic spicy dish from the Lazio region, features a fiery tomato sauce made with garlic, red pepper flakes, and tomatoes. The key to pairing wine with this spicy dish is to choose a wine that can handle the heat without overpowering the sauce. Light and crisp Italian white wines such as Verdicchio, Gavi, Pinot Grigio, and Vermentino are excellent choices. These wines typically offer high acidity which helps to balance the spiciness of the arrabbiata sauce, while their light body doesn't compete with the sauce's flavor. The wines' citrus and floral notes can also enhance the sweetness and tang of the tomatoes in the sauce.
These wines are served chilled and are particularly effective at refreshing the palate when eating something as spicy as Pasta all'arrabbiata. If one prefers red wine, a light red such as Sangiovese, with low tannins and higher acidity, could also be a suitable match,
Pasta alla Carbonara
Pasta alla Carbonara is a beloved dish from Rome (in the region of Lazio), featuring a rich sauce made from egg, Pecorino Romano cheese, guanciale (cured pork cheek), and plenty of black pepper.
The key to a good wine pairing is to find something that can cut through the creaminess and richness without overpowering the subtle flavors of the sauce. Fruity red wines with a touch of acidity are ideal, as they can balance the fat and saltiness of the guanciale.
Recommended red wines include Pinot Noir, Chianti Classico, Barbera, and Montepulciano. These wines offer a pleasant fruitiness and sufficient acidity to cleanse the palate.
For those who prefer white wines, Pinot Grigio, Soave, Gavi, or Riesling are also excellent choices. These wines are generally lighter, with a high acidity that helps cut through the richness of the carbonara while complementing its flavor.
Apulian Orecchiette with Broccoli Rabe (Cime di Rapa)
Orecchiette con Cime di Rapa is a traditional dish from Puglia, featuring the slightly bitter taste of broccoli rabe paired with the starchy texture of orecchiette pasta. This dish is well-suited to light and crisp white wines that can complement the bitterness and enhance the flavors without dominating the palate. Italian white wines like Verdicchio, known for its mineral quality and crispness, Falanghina, with its pleasant floral and slightly spicy profile, or Fiano, with hints of nuts and herbs, are excellent choices. These wines offer a good balance of acidity, which is key to refreshing the palate when eating greens like broccoli rabe.
These wines should be served chilled to enhance their refreshing qualities against the rich, green flavors of the dish. If you prefer a red wine, choosing a lighter, low-tannin red like Schiava or even a young Barbera could work, providing a fruity contrast without overwhelming the dish with heaviness or tannins.
