Tony P’s Pizzeria Baked Ziti | Wine & Food Pairing

Baked Ziti with Luccarelli Negroamaro Puglia

Tony from Tony P’s Pizzeria and Carolyn from Joy Wine & Spirits joined host Rodney Franks to share a delectable pairing of baked ziti and a Luccarelli Negroamaro from Puglia.

The perfect Italian comfort food, Tony’s recipe for baked ziti with fresh sausage is sure to warm you up on a wintery evening.

Tony sautes fresh link sausage – from local family-owned business Polidori – cooked De Cecco ziti, and chunks of green peppers and onions in olive oil before baking the mixture combined with marinara and topped with fresh mozzarella cheese.

This baked ziti recipe is a great way to re-use leftover pasta!

Carolyn pairs this dish with Luccarelli Negroamaro, vinified underground in the warmth of Southern Italy’s Puglia and sourced from a small local distributor.

“[This] Luccarelli shows rustic and earthy aromas that transition to the palate. This wine has good acidity to fruit balance, gritty tannins, liquorice, white pepper and bittersweet-chocolate all rounded by a medium-long finish,” said Carolyn, who suggest decanting the wine for at least an hour before serving.

Raise a glass and dig in to this tantalizing Food & Wine Pairing! Supporting small business has never tasted so good!

And stop by Joy Wine & Spirits for a free wine tasting today, February 19, from 4:30-7 pm.