Guest Columnist Les Kincaid   

There are many classic wine and food pairings. Zinfandel and slightly sweet, spicy barbecue is one of them. Zinfandel's fruity character, with its hints of spice, pepper and moderate tannins, is especially complementary to barbecue and other tomato-based sauces.

Zinfandel is ripe and generally dark fruited, these Zins are a good partner for melting cheeses like cheddar and provolone. Zinfandel's juicy berry character and low tannin levels plus the bright acidity found in most Zin bottling help the wine pair with many fairly intensely flavored dishes, including beef stews, herbed roasted lamb and red-sauced pasta. Less overt alcohol in the wine - whether actual or perceived in a well-balanced bottling - allows it to complement food that even has some chile heat.

Baked Penne with Meat & Mushroom Sauce combines all the good stuff into a comforting, cohesive casserole. Equal parts mild Italian sausage and lean ground beef are browned then simmered together with onions and mushrooms. Incorporating cremini mushrooms and lean ground beef is a reduced-fat alternative to using only sausage. The mushrooms also add depth and an earthy note, and there's just enough fat and richness from the sausage to mellow the tart tomatoes.

I normally prefer to cook with fresh herbs but in a simmered sauce, dry herbs can suffice as long as they are aromatic and haven't been sitting in the spice cabinet for too long. A general rule however, is to use one-third the amount of dry herb as fresh. Basil has a great affinity for tomatoes as do oregano and marjoram, which belong to the same herb family.

Parmigiano-Reggiano adds salt and umami. I tested two versions of this dish: sauced pasta garnished with Parmesan and parsley; and a baked version topped with Gruyere. Adding melted Gruyere to the casserole enriches it, improving its match with Zinfandel.

Another plus to the baked version: Leftovers can be portioned into single servings, which can become a convenient lunch or quick dinner for one. This could be served for a special event like tomorrows Super Bowl. Here is a chance to have two winners on Super Bowl Sunday.  

Baked Penne with Meat & Mushroom Sauce

Pasta is comforting and easy to prepare. Canned tomatoes with basil already added are a convenience so you don't need to purchase a bunch of basil; you can also use plain tomatoes and add basil to the sauce. Including mushrooms with the meat and sausage adds depth and cuts out some fat and calories. (Use more mushrooms instead of the meat for a vegetarian version.)

1 to 2 teaspoons olive oil 
1/2 pound mild Italian sausage 
1/2 pound lean ground beef 
Kosher salt and pepper to taste 
1/2 cup small diced yellow onion 
2 teaspoons minced garlic 
1 pound cremini mushrooms, cleaned and sliced  
2 tablespoons brandy or Amontillado sherry 
1 28-ounce can crushed tomatoes with basil 
1 teaspoon minced fresh oregano, or 1/4 to 1/3 dried 
1 to 1 1/2 tablespoons minced fresh marjoram, or 1 teaspoon dried 
1 pound penne pasta 
3/4 cup grated Parmesan 
2 to 3 teaspoons minced flat-leaf parsley (optional) 
1 1/2 cups grated Gruyere

Heat oil in a large skillet over medium-high heat. Brown sausage and ground beef, season to taste. As the meat browns, break up the large chunks into smaller pieces. Push meat to the side of the skillet then add onion. Cook until translucent, stirring occasionally. The moisture from the onions will help deglaze the skillet. Reduce heat to medium. Add garlic and cook briefly until aromatic.

With meat still to the side, add mushrooms to the onion-garlic mixture. Season with salt and pepper to taste and cook until most of the moisture has evaporated and mushrooms are tender, about 3-5 minutes. Stir together the meat and mushrooms. Add brandy and cook about 30-45 seconds.

Add tomatoes, oregano and marjoram. Bring to a simmer and reduce heat to low, stirring occasionally. Simmer for 15-20 minutes or until flavors have melded. Taste and adjust seasoning. The sauce can be made ahead and refrigerated. Rewarm before continuing with recipe.

Heat oven to 350 degrees F.  
Spray a 9-by-13-inch casserole with cooking spray; set aside.

Cook pasta in well-salted water according to package directions; be careful not to overcook. Drain pasta, mix with sauce, Parmesan and parsley, if using. Taste and adjust seasoning.

Spoon into casserole dish, top with grated Gruyere and bake for 10-15 minutes, until pasta is thoroughly warm and cheese has melted.

Yields: 8-10 servings

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