Creamy Pasta with Tomato Confit and Fresh Goat Cheese
Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works. Slideshow: One-Dish Pasta Recipes
Jason Miller, wine director at Picholine, pairs this recipe with a Cabernet Franc from Chinon in France's Loire Valley. When grown in Chinon, this red grape tends to have herbal, spicy notes that make it an ideal match for goat cheese as well as tomatoes. Another great Chinon to look for is the cherry-inflected Marc Brédif.