Sangiovese Simmered Pork TenderloinThe rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.
Potato Gnocchi with Spicy Tomato Sauce*Recipe adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food”, by Oscar Farinetti. The delightfully light texture of handmade gnocchi is so far superior to storebought, the extra time and effort is well worth it.
Sardinian Pasta with Olives and Ricotta SalataA mosaic of sharp, bright flavors shine in this vibrant dish that comes together quickly. Starting the chili and garlic in cold oil helps bring out their aromatic qualities and infuses the dish with their essence. We used malloreddus pasta here, but any ridged pasta will hold up nicely to this bold sauce.
Mussels Fra DiavoloCrushed red chili flakes give this classic dish its fiery reputation. As the mussels cook, they open and release their natural juices, adding to the rich flavor of the tomato broth. Reducing the tomato and wine mixture before adding the mussels will ensure the broth has just the right texture.