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

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

RobertStJohn.com