The sauce is called cinque Pi because it is made of five (cinque) ingredients, all starting with the letter P in Italian: Panna (cream), Pomodoro (tomato), Prezzemolo (parsley), Parmigiano (parmesan), and Pepe (pepper). And it is really easy to make: you heat the cream in a saucepan and then add the tomato paste, parmesan, chopped parsley, and pepper. Mix with pasta and serve with grated parmesan cheese.
With the pasta, we tasted a Rosé from Château Routas in Provence, whose color matched remarkably well the cream and tomato based sauce.
Owned by David Murray, a wealthy Scottish entrepreneur, Château Routas is located in the Var region, between the Mediterranean coast and the foothills of the Alps. The estate has 40 hectares (99 acres) of vines planted with Chardonnay, Viognier, and Ugni Blanc for the white and Grenache, Cinsault, Syrah, Cabernet, and Carignan for the red and the rosé (which constitutes the majority of the production).
The 2006 Château Routas Rouvière Rosé is a blend of Grenache, Cinsault, and Syrah. It has a bright salmon pink color and a delicate nose of strawberry and white pepper. On the palate, it is dry and crisp with notes of red berry flavors and a slightly mineral finish. Simple but tasty like the recipe, and exactly what a rosé is supposed to be.
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