Butcher’s Pasta

Main Dish

Dario Cecchini comes from a long line of butchers. His family has run the local butcher shop in Panzano, Chianti for 250 years. Dario’s dishes are simple, uncomplicated, and brilliant examples of how to use all cuts of the animal. This is a recipe I created in honor of him. He probably never uses cream-based sauces like we do in America, but you can bet that the meats he uses are perfectly butchered and of the finest quality. Yours should be too.

Ingredients

1 lb. Dry penne pasta
1 gallon Water
¼ cup Kosher salt
1 Tbl Extra virgin olive oil
¼ lb. Pancetta, medium diced
1 lb. Italian sausage links, sliced into discs
¼ cup Shallots, minced
1 Tbl Garlic, minced
1 cup Bolognese (recipe xxx)
1 cup Alfredo sauce (recipe xxx)
½ cup Milk
¼ cup Reserved pasta water
½ tsp Crushed red pepper
Grated Pecorino Romano as needed

Instructions

Cook the penne according to the directions on the package.

Heat oil in a large skillet over medium heat. Add the pancetta, stirring frequently so as not to burn, until cooked, about 6-8 minutes. Midway through the cooking, add the sausage discs. Add the shallots and garlic and cook until soft, not browned, about 3-4 minutes. Add Bolognese, Alfredo, milk, pasta water and crushed red pepper, stirring frequently until hot.

Transfer to a large mixing bowl. Add hot penne pasta and combine thoroughly.

Divide among 6-8 serving bowls and finish each with grated cheese as desired.

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com