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
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.