It’s Zinfandel week! And back by popular demand – a classic recipe from Tuscany. Italian pork sausage in a scrumptious San Marzano marinara served over rigatoni with fresh Pecorino, Asiago, and Parmesan cheese.

Pairs fantastically with Primativo (a.k.a. Zinfandel).

Plates drop at 7pm. Arrive early to save your seat.