All questions

How bad will it be if I sub in moscato for dry white wine in an arrabbiatta sauce?

asked by @MoriahBee over 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 23001 views
always040
added over 7 years ago

Moscato isn't dry at all - I think its sweet flavor would totally change your sauce. I would go for a red over that, if you had it. Something else for acid - a touch of white wine vinegar or lemon juice instead might work.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

nogaga
added over 7 years ago

It would be awful! Arrabiata is a spicy, garlicky, tomato-y sauce, an angry sauce, in the best sense. Moscato is slow and lugubruious, honeyish and reminiscent of dried fruit. A total clash. You can replace the dry white wine with vodka, sherry, a prickly red like a young sirah or just skip the wine altogether and add a bit more olive oil. Enjoy!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

MoriahBee
added over 7 years ago

I figured. But I can't drink it! Any suggestions for what else I might do with a half-bottle of syrupy sweet moscato?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Abra Bennett
added over 7 years ago

Put some fruits to soak in the moscato, and either eat them as a fruit salad or serve it over pound cake, or even ice cream.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 7 years ago

To be honest I've never seen a recipe for anything al'arribiata that actually called for wine. Vodka would be interesting as most of it will burn off. But I wouldn't carry it further than that. Key components are tomato, garlic and a generous amount of hot pepper flake. Chopped parsley is good.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

amysarah
amysarah

amysarah is a trusted home cook.

added over 7 years ago

I'd definitely think sweet (dessert) with Moscato. You can use it in a zabaglione, instead of Marsala, or poach or roast fruit with it. Maybe even use it in a trifle, with lots of berries, etc. (Btw, I've also never seen wine in a pasta al'arrabiata...now, a glass - or three - to drink with it is another story ;)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 7 years ago

Sorbet? e.g., pierno's blood orange http://www.food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)