The first time I had grapes with pasta was at Cantinetta Antinori, the elegant restaurant in the Renaissance palazzo of the Antinori winemaking family in Florence. What seems strange in concept was completely convincing on the plate. Years later, I found the following recipe, which recreates its own magical blend of green grapes, sausage, and rosemary.

PASTA WITH GRAPES, SAUSAGE & ROSEMARY
(Serves 2)
2 tablespoons extra virgin olive oil
2-3 springs rosemary
1/4 lb. each sweet & spicy ground Italian sausage
1/4 cup Italian white wine
1/4 cup Italian red wine
salt
1/2 lb. orecchiette pasta
20-30 seedless green grapes
freshly ground pepper

Bring a large pot of water to boil for the pasta. In a large skillet over medium heat, warm the olive oil.

Pick the rosemary leaves off the stem and add to the skillet. Reserve some of the rosemary leaves for garnish. Allow the rosemary to cook for 1 minute to release its aroma. Add the sausage and saute until it is well-browned all over, about 10 to 12 minutes.

Deglaze the pan with the wine: Add the white and red wines to the skillet, and bring to a simmer. Remove the pan from the heat before adding the alcohol, then return the pan to the flame. Use a wooden spoon to scrape up all the flavorful bits of sausage on the bottom of the pan. (The deglazing process intensifies the flavor by incorporating those caramelized pieces of meat back into the sauce.)

When the water reaches a boil, add salt and the orecchiette. Cook the pasta according to package instructions until al dente and drain.

Add the grapes to the simmering sauce, and season with salt and pepper. Simmer until the sauce begins to thciken, about 4 minutes.

Add the pasta to the simmering sauce. Cook everything together for another 2 minutes, then toss well. Serve the pasta in warm bowls and garnish with the reservered rosemary.

Adapted from a recipe in Italian Cooking & Living

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