11 March 2019

Richard’s favourite pasta dishes with our Bellingham range

With cooler nights approaching, Bellingham winemaker Richard Duckitt, who is also an avid home cook, has been revisiting many of his favourite pasta dishes for dinner lately. The long, physically demanding hours that he has to work during the harvest season also makes this energy-rich food a particularly good menu option this time of year. Richard shares a few of his go-to pasta recipes with us, and the Bellingham wines that he loves to enjoy with them:

  1. Gourmet Mac and Cheese served with Bellingham The Old Orchards Chenin Blanc

Conventional wisdom says never to tinker with a tried-and-tested classic, but the addition of crispy bacon and extra cheese in this dish only serves to make this comforting staple more luxurious. Richard loves to serve it with the lightly oaked The Old Orchards Chenin Blanc, a wine that can stand up well to the buttery richness of the pasta.

Recipe credit: taste.co.za

  1. Prawn, chilli and lemon tagliatelle served with Bellingham Sauvignon Blanc

This is a very simple and quick recipe perfect for a busy weekday, of which there are plenty during harvest time, says Richard. It is low on effort but packs a big flavour punch, and pairs well with the Bellingham Sauvignon Blanc. This FNB Top 10 Sauvignon Blanc winning wine is the ultimate match for seafood, with its bright acidity and a refreshing surge of lemon-lime minerality.

Recipe credit: deliciousmagazine.co.uk

  1. Slow cooked beef ragu served with Bellingham Pinotage

Another simple yet very flavoursome pasta dish, one that Richard loves to make when entertaining his friends. The rich, meaty flavour of the ragu along with the sweetness of the tomato base make this pasta the ideal companion for the Bellingham Pinotage, which has velvety tannins and a ripe red fruit character.

Recipe credit: Donna Hay, donnahay.com.au

  1. Spicy sausage, spinach and mushroom gnocchi served with Bellingham Shiraz

This aromatic, nutritious gnocchi is another satisfying pasta dish that Richard likes to make often. The secret, he says, is to get a quality artisanal sausage from your butcher. The earthy flavours of the spinach and mushrooms, along with the gentle heat of the meat, mean that it fits the flavour profile of the Bellingham Shiraz superbly.

Recipe credit: Julie Wampler, tablefortwoblog.com

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