RobertStJohn.com
Butcher’s Pasta
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.
