I get a lot of requests to review various food items and I just don’t have time to do them all, the other day though the Nakano Italian Herb Seasoned Red Wine Vinegar caught my eye because it has 50% less sodium than the competition! Anything that says less sodium catches my eye these days since I have to watch my sodium intake.
Now I actually use plain red wine vinegar fairly often when I cook. Do you use it already? The great thing about this one is that it has some Italian Herb seasoning in it already which makes it even quicker and easier since I can splash it on without having to add even more flavors if I don’t wish to. Red wine vinegar is great splashed on veggies cooked any way (grilled, roasted, sautéed, etc.) – just a little bit is all you need to really brighten up the vegetables and you don’t need to add salt then either (or much less at least). You can also use red wine vinegar as a substitute in recipes that call for red wine. If you are out of red wine or just don’t like to use alcohol at all, try using the red wine vinegar instead. I find that using about 2 tablespoons of red wine vinegar for every 1/4 cup of red wine the recipe calls for works well. Oh, and I always use red wine vinegar as part of the marinade when I make fajitas – it is a great extra flavor in there! The Nakano Italian Herb Seasoned Red Wine Vinegar has a very nice flavor and the extra seasoning is just the right amount – not overpowering or salty at all, just a nice little extra.
When I received my sample of Nakano they included a little recipe booklet where I found Penne with Tomatoes and Feta Cheese – that sounded interesting. I took that recipe and adapted it for me just a little bit and added some chicken sausage I had just picked up to make the recipe below. Quite tasty – if you try it let me know what you think.
You can find out more about Nakano on the Mizkan.com website, including recipes, a store locator, all the varieties of Nakano and much more!
Tomato Basil Chicken Sausages Over Penne With Tomatoes & Goat Cheese
Recipe by Robyn Wright (adapted from Nakano Penne with Tomatoes and Feta Cheese)
- Tomato Basil Chicken Sausages (Trader Joes carries good ones – that’s what I used)
- 10 oz uncooked penne rigate (those little ridged lines are important I think)
- 2 large diced fresh tomatoes (or enough to make about 2 cups)
- 1/2 cup Mazzetta pitted kalamata olives
- 1/4 cup Nakano Seasoned Italian Herb Red Wine Vinegar
- 1/4 cup chiffonade of fresh basil (just cut into thins strips)
- 2 tablespoons extra virgin olive oil
- 3 cloves minced garlic
- 1/2 cup starchy pasta cooking water
- Sea salt and freshly cracked black pepper to taste
- 3oz crumbled goat cheese
Cook the chicken sausages in a skillet according to package directions. Cook the pasta according to package directions to al dente and remember to save 1/2 cup of the water from the cooked pasta. While those things are cooking, in a bowl, combine the tomatoes, olives, Nakano vinegar, basil, olive oil, and garlic. Mix well and set aside while the sausage and pasta finishes cooking. Remove the sausages from the pan when done and add the tomato mixture to the same pan plus add the 1/2 cup starch pasta cooking water. Use a wooden spoon to scrape up the browned bits from the sausage on the pan so they are mixed in with the sauce. Cook on medium high heat for about 3 minutes. Add your cooked pasta to the sauce and the crumbled cheese, toss well. Serve a chicken sausage with each serving on pasta, garnish with fresh basil leaves.
The Giveaway: One lucky reader will receive a $25 Gift Card, 1 bottle of seasoned vinegar, and a coupon/recipe booklet from Nakano!
Required Entry: Visit the Nakano website and then come back and tell me what your favorite Splash tip is. Winners notified by mail only, so make sure I have a way of accessing your email address when you comment.
Extra Entries: The following are all extra things you can do for more entries. Leave an additional comment for each thing you do to earn extra entries.
- Sign up for the Nakano Splash Recipe Club and leave a comment letting me know you have done so
- Leave a comment with a link to your favorite Nakano recipe
- Subscribe via email to my feed and then leave a comment letting me know you have done so. If you are already a subscriber, let me know that in the comment instead.
- Follow @RobynsWorld on Twitter and send a tweet about the giveaway. You can do this one time per day. Leave a direct link to your tweet (instructions here) in your comment for an extra entry for each tweet. Here is a tweet you can use (or make your own):
Win a Nakano Seasoned Rice Vinegar Prize Pack from @RobynsWorld http://bit.ly/9dhZ3w
- Share my giveaway on your own blog. Please don’t copy and paste my entire post though. Leave a comment with a direct link to the post on your blog
Rules: Only one of each entry method listed per person/family/household. No entering on behalf of others, using extra identities or others identities, no automated program entries, etc. If I catch you cheating you will be banned from this and all of my future giveaways! This giveaway is only open to those in the USA, ages 18+. All entries must be received by 11:59 pm Central Time on Wednesday, September 8, 2010. I will pick a winner and email them and they have 48 hours to claim the prize. If no response, I will pick a new winner. Good luck!
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