Private Chef’s Secret

The Private Chef’s Guide to Authentic Pasta alla Chiantigiana

Chianti is not only famous for its vineyards but also its delicious local dishes. One standout is Pasta alla Chiantigiana—a savory pasta that brings the essence of the Tuscan countryside straight to your plate. Today, I’ll be sharing a private chef’s secret on how to make this dish at home, allowing you to recreate the flavors of Chianti no matter where you are.

I often prepare this magnificent dish in Autumn, during my cooking classes and private dinners throughout Tuscany. It is now highly sought after, even at my cooking school near Lucca, where, with some couples of students, we picked grape clusters directly from the vines

What is Pasta alla Chiantigiana?

Pasta alla Chiantigiana is a traditional Tuscan pasta, infused with the region’s renowned Chianti wine and rich, earthy flavors. Made with a base of tender meat (Tuscan Sausages), onions, carrots, celery, garlic, rosemary, and a red wine reduction, it’s the ultimate comfort food for pasta lovers. With a few tweaks from a private chef’s secret recipe, this dish transforms into an unforgettable meal!

pasta alla chiantigiana

Ingredients

To make Pasta alla Chiantigiana, you’ll need the following:

1 pound, 400g of your favorite pasta
200g Tuscan sausage
1 medium onion, finely chopped
1 carrot, diced
1 celery stalk, diced
2 cloves of garlic, minced
A sprig of fresh rosemary
1 cup and half, 300ml of Chianti wine
a bunch of seedless grapes (white or red)
Salt and pepper to taste
Extra virgin olive oil
Grated Pecorino cheese for garnish

How to Prepare It

Sauté the Vegetables
Begin by heating a generous splash of extra virgin olive oil in a large pan. Add the onions, garlic, carrot, and celery, and cook over medium heat until softened.
Add the Saudage and Rosemary
Add the Sausages to the pan, breaking it up as it cooks. Add a sprig of rosemary and let it infuse the mixture. This is a private chef’s secret for enhancing the flavor while keeping the dish authentically Tuscan.
Add the grapes, after cutting each one in half, and let it cook for about 5 minutes
Deglaze with Chianti
Pour the Chianti wine into the pan, allowing it to deglaze and bring out the deep flavors of the meat and vegetables. Let it simmer until the wine reduces, creating a rich, velvety sauce.
In a saucepan prepare a Chianti reduction, adding 3 tbs of sugar to the remaining wine and waiting for it to reduce in a few minutes. When it’s like a kind of syrup, the reduction is ready.
Cook the Pasta
While the sauce simmers, cook your pasta according to the package instructions. Drain and add it directly to the sauce, tossing everything together to coat each strand with flavor.
Serve and Garnish
Serve hot, garnished with freshly grated Pecorino cheese and a drizzle of Chianti wine reduction

The Final Touch

Bringing Tuscany to your table is easier than you might think. By following these steps and adding a few private chef’s secrets, you can capture the essence of Pasta alla Chiantigiana and experience a taste of the Italian countryside in every bite.

So, next time you’re craving something hearty and satisfying, try making Pasta alla Chiantigiana, and let the flavors transport you to the rolling hills of Chianti.

Try this recipe and let me know, I’m here to pass you all the Italian cooking and want to know if this can help.