If you’re a pasta lover, like me, then you know, there is no greater match than pasta and wine. Mainly because the options are seemingly endless and creating these pairings is so much fun. Those who have visited Italy know that an almost unimaginable number of pasta shapes and preparations exist. On top of that, pasta is such a malleable dish and takes on the flavor of whatever it’s prepared with. That being said, it’s nearly impossible to choose a single wine or a single wine style to pair with any pasta dish. But we’re going for it anyway. Here are my selections for the best wine pairing for pasta based on each dish’s flavor profile.
Pasta al Sugo + Barbera
Pasta al sugo, or pasta with tomato sauce, is easily one of the most classic Italian pasta recipes. I can tell you from firsthand experience that every Italian woman or mother has a sugo recipe of which the family just can’t get enough. Personally, I prefer a sugo served with spaghetti and with a little bit of spice from red pepper flakes, or pepperoncini,. However, I’ve come to find that many Italians don’t really like spicy food. In Sardinia where my husband is from, sugo is usually served with Sardinian gnocchetti.
The key to selecting the best wine pairing for pasta al sugo is choosing a red wine with high acidity and red fruit flavors. Tomato sauce is loaded with acidity, so the wine pairing needs enough acidity to meet the acid levels in the tomato sauce or else the wine will seem flabby or flat. This rule of thumb pretty much goes for any pasta with red sauce, including lasagna.
If you’re looking for the ultimate lasagna recipe, try this one. My Italian family always asks for seconds.
Barbera is the best wine pairing for pasta al sugo due to its high acidity, low yet mouth-drying tannins, and red fruit flavors. Think dark red cherries, juicy strawberries, and fresh raspberry, plus notes of dried herbs or Mediterranean macchia. For a classic expression, look to Barbera d’Alba or Barbera d’Asti from Piemonte. Those from Alba tend to be rounder, fuller-bodied, and perhaps more plush. Whereas those from Asti are typically leaner, more lively, and a bit lighter.
Tagliatelle alla Bolognese + Nebbiolo
Tagliatelle alla Bolognese, or any pasta Bolognese, is one of my all time favorites. As the name suggests, this pasta recipe hails from Bologna, a culinary wonder of an Italian city. While there are several variations, the classic Bolognese is a meat sauce made with a soffrito of onion, celery, and carrot, plus ground beef and pork, salt, pepper, red wine, and a splash of milk. The secret to all of its layered depth of flavor is a low and slow cooking time of 2-3 hours. Also known as ragù, pasta Bolognese is a classic and beloved pasta dish that truly is the ultimate comfort food.
In my humble opinion, Nebbiolo is the best wine pairing for pasta Bolognese. Wines made from Nebbiolo are brimming with tart red cherry, raspberry, and strawberry aromas with notes of dried roses, violets, and occasionally tar. Nebbiolo is known for having high acidity with high tannin and medium-plus alcohol. The richness, salt, and fats in the Bolognese will soften the tannins of Nebbiolo. While the acidity in the wine matches the acid in the tomato sauce and also refreshes the palate in between bites.
Otherwise, try pairing a Sangiovese with pasta Bolognese. Its high tannin, high acidity, and flavors of tart red cherry, red plum, fig, dried thyme or dried herbs with hints of tobacco make a delectable match for this savory dish.
Grab your own pasta maker for a fun filled wine and pasta making night!
Aglio e Olio + Chardonnay
Literally, one of the simplest pasta recipes to prepare, aglio e olio (garlic and oil) is easily one of my favorite pasta dishes ever. The preparation involves finely chopping garlic and heating it in a bunch of quality olive oil with lots of peperoncini or red pepper flakes. Make it however spicy you like. In my opinion, the hotter the better. Once the garlic is cooked (be careful not to burn it), the oil absorbs all of the garlic flavor and spice. Then, you simply toss your cooked spaghetti in the pan with the garlicky, spicy oil, grate a bunch of fresh Parmigiano Reggiano or Pecorino Romano on top, and serve. Some people like to add parsley stems to the oil while cooking for extra flavor, but I never do. Though occasionally I add fresh chopped parsley on top when serving.
The best wine pairing for aglio e olio depends on your mood and your personal taste. If you (like me) enjoy the effect of high acidity coupled with spicy cuisine, i.e. how acidity enhances the burning sensation, then opt for an Etna Bianco. Its super fresh acidity and vibrant aromatics make an enticing match for this boldly flavored pasta. Otherwise, an Etna Rosso with crisp acidity, bright red fruit flavors, and notes of spice is just as delicious of a wine pairing for aglio e olio.
La Carbonara + Chardonnay
Pasta carbonara hails from Rome and is easily one of Italy’s most beloved pasta dishes. But honestly it’s not one of my favorites. The sauce consists of guanciale (and all its fat released while sautéing), egg yolks, grated Pecorino cheese, and some pasta water from cooking. This recipe from Giallo Zafferano seems like the one to follow.
The best wine pairing for pasta carbonara is Chardonnay. This medium to full bodied wine offers a good balance of fruitiness and acidity to pair with a creamy, rich pasta like carbonara. Opt for a Chardonnay with some oak influence to complement the flavorful guanciale, and battonage to level up the richness of the wine. Alternatively, grab a crisp Chardonnay from a cool climate like Chablis that will provide a contrasting freshness to rich carbonara.
L’Amatriciana + Franciacorta Rosato
L’amatriciana on the other hand is a pasta recipe of which I just can’t get enough. Here the sauce consists of guanciale, peeled tomatoes, Pecorino Romano cheese, olive oil, chili peppers, salt, and pepper. A little spicy and super flavorful, l’amatriciana always hits the spot. This pasta recipe is also Roman and while it’s delicious with spaghetti, I personally love it with rigatoni.
If you like sparkling wine, then the best wine pairing for pasta all’amatriciana could be a Franciacorta rosato. These bubbly wines have enough body to match the greasy richness of this pasta and the acidity to keep the pairing fresh. Otherwise, try pairing this dish with a fruit forward Montepulciano d’Abruzzo that will beautifully match the tomatoes and spice of l’amatriciana.
Pasta al Pesto + Nerello Mascalese Rosato
Flavorful, fresh, and simple, pasta with pesto is always satisfying. The classic pesto we all know and love is pesto genovese made with garlic, pine nuts, basil, olive oil, and a hard cheese of choice. While this is always delicious, I also love mixing things up with a walnut and parsley pesto, especially when served over pasta with spicy Italian sausage for some added heat.
Regardless of whichever pesto you prefer, if there are fresh herbs invoved, then pair the pasta al pesto with a refreshingly vibrant Nerello Mascalese Rosato. Nerello Mascalese, which hails from Sicily, has tart red fruit flavors like cherry and pomegranate that pop alongside herbs and spices. Plus, the juicy acidity of this rosato is an enticing contrast to the herbaceous, nutty pesto.
Spaghetti alle Vongole + Vermentino
Spaghetti alle vongole, or spaghetti with clams, is one of my favorite pastas to eat while in Sardinia. This pasta is prepared by first carefully cleaning the clams so they purge any sand inside. Then, the clams are cooked with garlic and olive oil until they open up. As soon as they open, the clams are removed from the heat, their released juices are collected, and the garlic is discarded. Once the spaghetti is almost cooked, it’s tossed in a pan with the clam juice, a splash of pasta water, chopped parsley, and the clams to form a light yet flavorful sauce. In Sardinia, they also grate salty bottarga on top and it takes the dish to the next level.
Vermentino is the perfect wine pairing for this quintessential pasta recipe. Bursting with citrus fruit aromas like lemon, oranges, and mandarins with hints of apricot and bitter almond, this Italian white wine is the ideal pop alongside a plate of pasta that tastes of the sea.
Creamy Pastas + Timorasso
Whether you’re savoring pasta alfredo, penne pasta with panna and salmon, or mac and cheese, a bowl of creamy pasta is the ultimate comfort food. For me, Timorasso is the best wine pairing for creamy pasta dishes. Cultivated in Colli Tortonesi, or Derthona, in Piemonte, Timorasso is endlessly interesting with something new to discover in every sip. Expect intense aromas of ripe peach, candied pineapple, fragrant honeysuckle, and marzipan. A luxurious palate delivers intriguing texture with bright acidity and a robust mouthfeel. It’s the perfect complex yet fresh white wine to balance out decadent creamy pastas.
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