Visit the Niagara Landing Wine Cellars' Herb Garden: Stroll along the stone path that leads you around the herb garden. See how many herbs and flowers you can identify. Stone labels are provided. Niagara Landing Wine Cellars' garden includes traditional cooking herbs and flowers along with a butterfly garden.

WINERY HOURS:
(January-April)
Sunday to Friday Noon - 6pm
Saturday 10am - 6pm

(May-December)
Monday to Saturday 10am - 6pm
Sunday Noon - 6pm

CAVATAPPI WITH PEPPERONI
To be served with newly released Baco Noir
Serves 4. Pepperoni gives this sauce its kick. Or try other hot sausages such as cured chorizo

Ingredients:

• 4 ounces thin-sliced pepperoni, slices cut in half
• 2 tablespoons olive oil
• 1 large onion
• 1 red or green bell pepper, chopped
• 2 cloves garlic, minced
• 1 ½ cups canned tomatoes with their juice (one 16-ounce can)
• ¾ teaspoon salt
• ¾ pound cavatappi
• 3 tablespoons chopped flat-leaf parsley

Directions:
In a large frying pan, sauté the pepperoni over moderate heat until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour off the fat from the pan and wipe the pan clean.

In the same pan, heat the oil over moderately low heat. Add the onion and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the tomatoes with their juice (you can replace ¼ cup juice with Baco Noir) breaking them up. Add the salt, cover, and simmer over low heat for 10 minutes.

In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes. Drain and toss with the sauce, the pepperoni, and the parsley.