Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pasta Roberto

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.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more