As a chef, I get the opportunity to travel all over the place and eat some fantastic food, and even find those places that deliver the wow factor. Well, hold on Marshall County, I have been wowed.
Bella Vita, the newest Italian Restaurant located in Kingston is where old school flavor meets small town comfort, and the result is pure enjoyment. Let me tell you about my visit.
We were seated, and immediately hot fresh bread - which I am a huge fan of - was served while we perused our menu. The staff was very polite and extremely helpful, with drinks and menu suggestions. Their suggestions were helpful, because with the pizzas and classic dishes, it was a hard choice.
We started with the fried mozzarella sticks served with a very tasty marinara sauce. I am truly appreciative of a cheese stick that has breading proportionate to the cheese, and these just seemed to melt in my mouth with each bite.
Our next dish was the lobster ravioli - four jumbo ravioli pastas stuffed with a lobster tail, sautéed with fresh tomatoes in a lobster base sitting in a white wine cream sauce with a touch of marinara sauce. This dish was cooked perfect, and the sauce sang its own melody.
Our next dish was a wait staff recommend, the Tony’s Special. It consisted of jumbo shrimp, sautéed with fresh mushrooms, onions, tomatoes, spinach, olive oil, garlic, and basil in sherry wine with a touch of marinara, served over spaghetti pasta. The shrimp had a wonderful grilled smoky flavor and unlike a lot of Italian sauces that tend to lean on the sweeter side, this sauce was so savory and well balanced that it will be my go-to dish. I can only describe it as exceptionally done.
Finally, we had a cannoli for dessert. It was a crispy pastry filled with a decadent cream and chocolate sauce and was super fulfilling.
What can be better than great service, and impressive food, but a table visit by the owner and Executive Chef behind Bella Vita. Chef Mergim Idrizi has worked in his family’s Italian restaurant for years perfecting his craft. With their help and his inspired dream, he is making what I believe to be an exciting journey of big flavors, classic dishes and small-town feel.
If it is going to be a moment before you can make it out to Bella Vita, then here is a little recipe to tie you over.
Creamy Italian Sausage Pasta
12 ounces penne or fusilli pasta
1 tablespoon olive oil
1 pound ground Italian sausage
1 small yellow onion, diced.
3 cloves garlic, minced.
2 tablespoons tomato paste
1⁄2 cup chicken broth
1 -14.5 ounce can diced tomatoes, undrained.
3⁄4 teaspoon dried oregano
3⁄4 teaspoon dried basil
3⁄4 teaspoon dried parsley
Salt and pepper, to taste
1⁄2 cup half and half or heavy cream
1⁄2 cup grated Parmesan cheese.
1⁄3 cup shredded mozzarella cheese
Bring a pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, drain, then set aside. While the pasta cooks, warm the olive oil in a large skillet over medium heat.
Add the Italian sausage and cook and crumble it until it is no longer pink. Remove the cooked meat with a slotted spoon to a plate. Add the onion to the skillet and cook until softened, about 5 minutes.
Add the garlic and tomato paste and continue stirring and cooking for 1-2 minutes. until fragrant. Pour the chicken broth into the skillet. Use a wooden spoon to deglaze the pan and scrape up any brown bits from the bottom. Let the broth reduce for 3-5 minutes, then add the diced tomatoes with liquid, along with the dried oregano, basil, parsley, salt, and pepper.
Mix well and cook for 5-7 minutes, until thickened. Stir in the half and half, cook for an additional 2-3 minutes, then add some of the reserved pasta water, as needed, until the desired consistency is reached. Return the cooked sausage to the skillet, add the pasta, and toss until everything is coated in the sauce.
Stir in the Parmesan and mozzarella cheese until everything is gooey and cheesy. Serve immediately with garlic bread and your favorite salad.