This recipe, from Real Simple magazine, is an easy and delicious meal and is highly recommended by readers.

With its crispy, fresh taste and melon and pineapple flavours on the nose, the Arniston Bay 2008 Chenin Blanc / Chardonnay will complement this dish.

Recipe: Hot Italian Sausage and Tomato Pasta

Serves 4

Ingredients:
1 pound (1/2 kg) dry fettuccine
3 tablespoons olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot Italian sausages, casings removed
1 pint red or yellow cherry tomatoes
2 tablespoons red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
1 cup rocket, torn
1/4 cup freshly grated Parmesan

Preparation:
Cook the fettuccine according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat.
Add the onion and garlic and cook until the onion softens, 2 to 3 minutes.
Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes.
Stir in the vinegar, salt, and pepper. Add the cooked fettuccine, basil, and rocket and toss gently to combine.
Serve in bowls and top with the Parmesan.

Tip: Vegetarians can omit the sausage. Try adding 3/4 cup Feta cheese to the pasta and greens.

From: Real Simple Magazine