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What pasta dish should you try at Bottiglia Cucina Enoteca? It’s a worthwhile subject to consider: with so many incredible offerings on our menu, making a decision can prove difficult.
While each and every one of our pasta offerings is worth your time and appetite, we want to help you choose the right dish for your current mood and preferences. Here, we’ve assembled a comprehensive tour of the pasta portion of our menu, detailing each dish and offering tasting notes for each. Taking it a step further, we’ve also included suggestions for wine pairing as well. After reading this post, you’ll undoubtedly feel hungry, but you’ll also have a great idea of what dish you’d like to try on your next visit!
Shrimp Puttanesca: A puttanesca sauce is rich and bold; it’s typically made with plenty of salty and aromatic ingredients. Our creative shrimp pasta dish features a puttanesca made with capers, olives, and roasted eggplant. It’s a dish that isn’t afraid to let its flavor show!
Wine pairing suggestion: Puttanesca works best with a wine that can stand up to its bold, assertive flavors. An Italian wine such as Barbera is a great contender to pair with the salty flavors in puttanesca. Alternately, a dry white wine such as Sauvignon Blanc is a good choice which works nicely with the shrimp in the dish.
Pappardelle Bolognese: If a hearty, comforting pasta dish is what you’re looking for, this is the ticket. Pappardelle are fat, wide noodles which are perfect for soaking up the rich tomato sauce, flavored with pancetta and red wine. Comfort food at its best, with a distinct “red sauce” Italian food appeal.
Wine pairing suggestion: Big flavor calls for a big red. A Sangiovese (the primary grape used to make most Chianti) is a great pairing with this classic pasta dish. Other full bodied reds like Cabernet Sauvignon, for instance, also work well.
Linguini Vongole: This is a classic Italian meal in seaside towns; you can practically feel the salt of the ocean on your skin as you enjoy this dish. Savor the flavor of the Amalfi Coast with this aromatic and juicy clam dish, featuring linguini scented with garlic and white wine.
Wine pairing suggestion: Given the fact that this Vongole dish is made with white wine, it’s most natural to pair it with a white. A crisp white like Pinot Grigio offers the perfect complement to the salty tang of the clams.
Spinach Lasagna: Luscious layers of lasagna noodles are sandwiched between ricotta, basil, and mozzarella in this memorable take on the popular Italian casserole. This vegetable-forward dish is suitable for a vegetarian diet, but will definitely tempt meat eaters as well.
Wine pairing suggestion: Lasagna tastes great with a juicy red wine. Merlot is an ideal pick, with enough fruitiness to work with the sweetness of the vegetables but enough oomph to work with the rich flavor of the cheese.
Baked Gnocchi Arrabbiata: If you’ve never tried an arrabbiata dish, you’re in for something quite different…and decidedly delicious. At Salute, this spicy and bold dish features gnocchi, spicy Calabrian chili, three types of cheeses, and San Marzano tomatoes. It’s baked to crispy-edged perfection.
Wine pairing suggestion: Big and bold are necessary attributes for a wine that will hold up to this dish. A Cabernet Sauvignon can stand up to the powerful and spicy flavors in an arrabbiata, or choose an assertively savory Sangiovese to balance out the dish. Additionally, a sparkling wine can be a good pick, because the bubbles can balance out the strong flavors and spiciness of the pasta.
Rigatoni & Cherry Tomato: Our own take on a simple yet exquisite Italian dish which is nicknamed sciué sciué. Sciué sciué translates as “hurry hurry” or “quick quick”, referring to the quick preparation of high quality ingredients required of this dish. In our version, rigatoni is tossed with mozzarella, basil, and cherry tomatoes to make a simple yet sophisticated vegetarian dish.
Wine pairing suggestion: The simplicity of this dish makes it well suited to a number of different pairings, both red and white. On the red side of things, a Pinot noir or Merlot both pick up the sweetness of the tomatoes and herbal flavor of the basil; a white blend or Sauvignon Blanc also work well with the same flavors and work to add a citrus-like contrast to the cheese.
Short Rib Cavatelli: If you love a meat main dish but want pasta too, this is an ideal choice for you. Unctuous short rib is paired with cavatelli, along with piquillo peppers, ricotta, and roasted vegetables. Hearty and delicious.
Wine pairing suggestion: A moderate to bold red wine works well with this dish; consider a Sangiovese or the Toscano Rosso red blend on our menu. A sparkling wine such as prosecco also works well with the rich meat.
King Crab Bucatini: Bucatini looks like a thick pasta, but it actually has a hole in the center (like long straws). This allows it to really soak up the flavorings around it: in this case, buttery king crab, zucchini, roasted tomatoes, meyer lemon cream.
Wine pairing suggestion: This decadent dish calls for a buttery white like a Chardonnay, which simultaneously adds an element of contrast and complement to the buttery crab and cream.
Lobster Fra’ Diavolo: Our version of this classic Italian seafood dish, featuring lobster and a spicy sauce, includes spicy cherry pepper and lobster cream sauce atop a bed of pasta. It’s full of flavor and a true delicacy.
Wine pairing suggestion: A drier white wine, such as Pinot Grigio, or even a sparkling wine, will work well with the spiciness of the dish and add a refreshing contrast to the rich lobster flavor.
Braised Veal Ravioli: Stuffed pasta is always a pleasurable prospect. But this ravioli, filled with fork-tender braised veal and accompanied with spring peas, prosciutto, truffle cream, is a particularly toothsome treat. It’s sophisticated and satisfying.
Wine pairing suggestion: A Pinot noir plays well with the flavors of this dish, balancing out the high note of the greens and the richness of the sauce and filling.
Rigatoni Sausage: This is a hearty yet not too-heavy meal, with generously sized rigatoni pasta paired with the contrasting flavor of broccoli rabe, along with a supporting cast of Calabrian chili and ricotta. It’s satisfying without being over the top.
Wine pairing suggestion: A Pinot Noir works to bring the flavors together, uniting the cream and tomato flavors in delicious harmony.
If you’re looking for Henderson Italian Restaurants where you can get great pasta, look no further than Bottiglia Cucina Enoteca. As you can see from this post, we boast a variety of crave-worthy offerings for pasta lovers which suit a variety of different flavor preferences. Come see for yourself how delicious our dishes truly are!
What’s your favorite pasta dish?