Feeling a little spicy? How about this classic dish with a little kick? [level-members]
And to go with it, you’ve got options: a Barbera would be our first choice. (The “acid king of Italy, as we’ve heard it called.) Or a crips Italian white such as Falanghina. We’ve also had good luck with a restrained Zinfandel. Don’t try a super jammy or high-alcohol version. It just won’t work with the sauce.
And here’s a recipe you can recommend, as well.