As autumn arrives……
by Carol Jobman

Most native South Dakotans posses a character trait that embraces the change of seasons. The diversity of our seasonal climate engages each of us to enjoy every moment that each season offers us. I love the arrival of autumn with clean crisp air, cold frosty mornings, and the sound of dry leaves blowing in the wind. I will admit that in this move to autumn I can also feel some sadness. The flowers of summer slowly diminish from vibrant hues to the grey and brown of their autumn retreat for the winter to come. The first taste of autumn always seems to be a shock when in western South Dakota outdoor temps can drop significantly from one day to the next.
As the seasons march forward, wine and dining entertainment moves from the outdoor barbeques of summer to the comfort foods that are enjoyed with colder weather. A fall favorite at my home is Tuscan Pasta. This hearty dish is easy to prepare leaving plenty of time to enjoy guests gathered on a crisp fall evening.

Tuscan Pasta
1 750 ml bottle red table wine
1 lb angel hair pasta
3 T olive oil
8 oz. sliced mushrooms
4 cloves garlic, chopped
¼ tsp red pepper flakes
4-5 cups sliced veggies to include broccoli, red or green pepper, onion, or cauliflower to your liking
Grated fresh parmesan cheese
Pour the entire bottle of red wine into a large pan; add water and fill the pot up as you would to cook pasta. Bring the wine and water to a boil over high heat. When the liquids boil, add the pasta; cook to al dente. While the pasta is cooking heat a large skillet over medium heat; add 2 T of olive oil and the mushrooms and sliced veggies. Cook 6-8 minutes until the mixture is deeply golden. Add the garlic and red pepper flakes and simmer for about 1 minute. Add a couple of ladles of the pasta cooking liquid to the pan and cook for a minute to tender the veggies and reduce the sauce a little. Drain the pasta while the mixture is reducing and add to the skillet. Drizzle the remaining 1T of olive oil over the pasta and veggies. This dish will compliment oven roasted chicken breast or sliced buffalo flank steak. Pass the remaining grated cheese at the table.

A hearty cabernet or pinot noir wine will pair nicely with this meal and will enhance the flavor of the wine cooked pasta.
Enjoy the season!