Perfect pairing: “Pasta e fagioli” and Pinot Noir Spumante Blanc de Noir Brut Nature

Pasta e fagioli is one of the great classics of the Italian culinary tradition.
This warm and hearty plate has its roots in the rural tradition of southern Italy.

It's a unique recipe, with the pasta being cooked directly inside the tomato sauce with the pre-boiled beans, so that an enchanting creamy dish can be served.
Thanks to its rich taste, it pairs perfectly with the Pinot Noir Blanc de Noir Spumante Brut Nature, our new sparkling wine, which has no residual sugar and cleanses the palate after every bite, enhancing the flavors of our luscious meal.

We provide you with our recipe for pasta e fagioli so that you can enjoy it together with a good glass of Pinot Noir Spumante Brut Nature.

Ingredients for 4 people:
- Diced pork belly, 300 g
- Tomato sauce, 700 g
- Half an onion, diced
- Boiled beans, 350 g
- Pasta, 400 g (preferably mixed pasta, otherwise any short pasta)
- A few sprigs of rosemary, possibly tied with kitchen twine
- Extra virgin olive oil, chopped chilies, fine salt and pepper to taste

Recipe:
1) Brown the diced pork belly in a saucepan over medium heat without burning it, until it becomes crispy.
2) Once cooked, remove the pork belly from the saucepan and temporarily place it in a container on the side.
3) Remove the excess fat from the saucepan.
4) In the same saucepan in which we cooked the pork belly, brown the onion until it wilts, then add the rosemary and chopped chilies in the desired quantity.
5) Add the tomato sauce, make it boil, then add the beans and the previously cooked pork belly to the saucepan.
6) After reducing the sauce for a few minutes, add the pasta directly into the sauce, to cook it in its liquids.
7) If the sauce reduces too much, add a small quantity of water that allows you to completely cook the pasta. The final goal is to reach the perfect boiling point for the pasta while having a nicely thick sauce.
8) Before finishing, add salt and pepper to taste. VERY IMPORTANT: Add the salt in small quantities and gradually, while stirring and tasting the pasta to check the level of saltiness, because with this type of cooking the pasta can become extremely salty even by using a tiny pinch of salt.
9) When the pasta is cooked and the sauce is thick and creamy, you can proceed to plating, removing the rosemary from the sauce and adding a drizzle of olive oil directly on the plate.

Salute!