Pasta is a blank-canvas meal. It gets all its flavor from its sauces — hearty red meat sauces, silky cream sauces, simple garlic and oil — and tasty mix-ins — grilled chicken, broiled fish, and steaming veggies, to name a few. Pasta's flavor adaptability makes it a universally loved dish, but it makes pairing it with the perfect glass of wine a bit of a challenge. The flavors you mix with your plate of spaghetti (or rigatoni, or penne) will determine which wine should go in your glass — red or white, dry or sweet.Luckily, you don't have to be a sommelier to pick the perfect wine for your pasta feast. Stick to these delicious pairings compiled by the experts at Food & Wine magazine.Recipe: Fusilli with Summer Tomato SauceWine pairing: Dolcetto: 2007 Poderi Luigi Einaudi Dolcetto di DoglianiThis medium-bodied, slightly tangy Italian wine is excellent with acidic tomato sauce.Recipe: Spaghetti with Parsley Almond PestoWine pairing: Pinot Grigio from Alto Adige: 2007 Brigl Sielo BluA simple, lively white will cut through the pesto's richness and complement its herbal and nutty flavors.

Recipe: Fettuccine Alfredo with AsparagusWine pairing: New Zealand Sauvignon Blanc: 2008 Cupcake VineyardsA forcefully acidic white wine will balance this sauce's considerable richness. Plus, Sauvignon Blanc's grassy, green flavors go well with asparagus (which makes many wines taste unpleasantly vegetal).Recipe: Spaghetti with Tomatoes, Basil, Olives, and Fresh MozzarellaWine pairing: Valpolicella: 2007 AllegriniThis uncooked tomato-and-herb based sauce demands a red that won't quash its light, zippy flavors. Cherry-scented Valpolicella, with its lively acidity, fits the bill.Recipe: Perciatelli with Meat Sauce and FontinaWine pairing: Rich Sangiovese-based wine, like a Rosso di Montalcino: 2006 Il PoggioneThe sauce's cooked tomatoes suggest a red with some zing, and the meat demands one with some heft. A Sangiovese — one that leans toward the richer end of the scale — is a good choice.Recipe: Supersize Meatballs in Marinara SauceWine pairing: Brunello di Montalcino: 2005 Terra RossaBrunello, a Tuscan wine made from Sangiovese, has both the acidity to match the tangy tomato sauce and the richness to complement the veal, pork, and beef meatballs.

Recipe: Linguine with Shrimp and Creamy Roasted TomatoesWine pairing: Pinot Gris: 2007 RoxyAnnWith its creamy texture and lively, citrusy flavors, Pinot Gris can accommodate both rich cream sauces and delicate seafood.best red wine to pair with pastaRecipe: Tortellini with Ham, Peas, and Tomato Cream SauceWine pairing: Valpolicella Classico: 2007 AllegriniA light, fruity, and very crisp Italian red will cut the sauce's creaminess and refresh the palate.best wine buying websitesRecipe: Lasagna with Mushrooms and Lamb SausageWine pairing: Barolo: 2005 MassolinoBarolo is a classic match for mushrooms and will also pair well with the lamb sausage.wine for sale in new jerseyRecipe: Penne Rigate with Spicy Braised SwordfishWine pairing: Fruity Sicilian rosé: 2008 PlanetaReds often clash with fish, but a rosé will pair nicely. best wine to buy and hold

A chilled, fruity wine is a good choice for a spicy dish.best wine served with turkeyRecipe: Fusilli with Roasted Eggplant and Goat CheeseWine pairing: Ribolla Gialla: 2007 DorigoThis Friulian white has a a crisp floral character that works well with the dish's tangy goat cheese.buying wine online in indiaWine pairing: Chianti Classico: 2006 Antinori PèppoliChianti Classico is a classic partner for tomato sauces, plus it has the richness to stand up to this cheesy baked pasta.where to buy cheap wine bagsRecipe: Spaghetti with Chicken and Thai Peanut SauceWine pairing: Kabinett Riesling: 2007 Joh. best wine region mapsJos. Christoffel Erben Ürziger WürzgartenA little bit of sweetness in the wine will balance the Asian spices here.best wine served with fish

Recipe: Whole Wheat Rigatoni with Roasted VegetablesWine pairing: Pinot Noir: 2007 Wild Earth Central OtagoThis dish's tangy olives, bright tomatoes, and rustic whole wheat pasta make it a great match with a fragrant, earthy Pinot Noir.Discover where good living meets good eating: Enter the Bertolli Mediterranean Race Sweepstakes. I adjusted this recipe slghtly after reading the other reviews. It must have worked because my husband, who belongs to "picky-eaters anonomous" asked for seconds! This recipe makes the best chic... Truly awful and gross tasting. I'd given it zero stars if I could. I used scant sugar since all others said it was too sweet and it was still straight to the trashcan. This is NOT coq au vin ... Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces ... This recipe was great, but the measurements on the ingredient list must be way off.

1 1/2 cups of sugar is WAY too much. So is 1 tablespoon of salt. This recipe is perfect with about 1/2 cup ... I used 1/4 cup sugar, which was just enough. The 'something extra' I added was 1TBSP unsalted butter. I added in a little cornstarch to thicken the sauce (I spooned some of the sauce into a sepa... I've used this website for a LOT of recipes, but this is the first one I've made where my boyfriend couldn't stop talking the entire way through the meal about how great it was. He even ate the... This dish has soo much potential, to make it a hit, there must be changes. First off, I seasoned chicken with salt pepper, and seared in olive oil until juices ran clear. Then I removed from p... I personally liked this recipe, but my family members only thought it to be okay. I think because it is VERY sweet. I would reduce the sugar and wine. Since I am the cook, I plan to make it a... Very yummy recipe and something different than what I normally fix. I cut back on the sugar, and made sure that I used a dry red wine.