Pasta Roberto

Main Dish

I developed this for a friend’s birthday hosted at my home. It works well with large groups of all ages. I brought it in as a potential menu item during the initial recipe-testing phase of Tabella. It didn’t have a name, but – as a joke— I listed the temporary, tongue-in-cheek title as “Pasta Roberto,” assuming that we would find a better name before we opened. We never came up with an official name, and it still on the menu as Pasta Roberto.

Ingredients

1 lb Dry fusilli pasta
1 gallon Water
¼ cup Kosher salt
2 TBL Extra virgin olive oil
½ lb Italian sausage links, roasted or grilled, quartered and sliced
¼ cup Shallot, minced
½ lb Cremini or button mushrooms, sliced
½ cup Red bell peppers, cut into matchsticks
2 TBL Dry white wine
¾ cup Parmigianino Reggiano, grated
¾ cup Marinara
¾ cup Alfredo

Instructions

Cook fusilli according to the directions on the package.

Heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently until softened, about 2 minutes. Add the sausage, mushrooms and red bell peppers and cook, stirring frequently, about 6-8 minutes. Deglaze the pan with the white wine and allow the wine to cook out completely, about 2-3 minutes.

Fold in the marinara and Alfredo and stir until hot. Add the hot fusilli pasta and the cheese and combine thoroughly.

Divide among six serving bowls.

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