HOW DO YOU WANT YOUR FETTUCCINI? With sausage and a garden-picked tomato and a slice of Parmesan Reggiano? Maybe meatballs instead and heavy on the basil in the pasta? Or “old school” with petite green peas and Buffalo Ricotta cheese only? (and, of course, some Parmesan shavings). Whichever you choose, I’ll make it however you prefer as long as you are open to tasting a domestic Chianti-style wine with the fettucchini.