Pasta Dishes


1.    In large saucepot, cook fettuccine as directed on package.

2.    Place a sauté pan on medium-low heat. Add pine nuts to pan and cook until brown and toasty. Remove pine nuts from pan and set aside.

3.    In the same pan, add bacon and jalapeno peppers; cook until crispy 2-4 minutes. Transfer bacon and peppers to a paper towel lined plate to drain off excess grease.

4.    In a sauté pan add butter, wine, lemon and cooked bacon; stir well.  Add pasta, parsley and scallions to pan and toss well. Sprinkle with Parmesan cheese and sweet basil.

  • 1 lb. fettuccini pasta
  • 1/3 c. pine nuts
  • 1 c. Applewood smoked bacon, diced
  • 1 jalapeno pepper, seeded and diced
  • ½ stick unsalted butter, cut into slices
  • 1/3 c. white wine
  • 1 large lemon
  • 1 tbsp. Italian parsley, chopped
  • 2 scallions, sliced
  • 1 c. freshly grated Parmesan, in a small serving bowl
  • 8 sweet basil leaves, sliced


1.    In medium heated dutch oven, bring olive oil to heat and add garlic, half of the bell peppers, half of the onion, jalapeno

2.   once browned, add tomatoes and chicken stock

3.   once simmering, add mushroom salt, mozzarella, provolone, red chili flakes, basil, parsley, bay leaf, thyme, parsley, salt, pepper

4.   Immersion blend sauce until smooth

5.    In separate pan on high, sear sausage, and the rest of the vegetables until browned


1.    place a serving of pasta in bowl

2.   spoon sauce onto pasta

3.   spoon sausage and pepper mix on top

4.   garnish with parmesan cheese

  • 1 pound fresh linguine, cooked
  • ⅓ cup small diced yellow onion
  • ⅓ cup small diced red bell pepper
  • ⅓ cup small diced green bell pepper
  • 1 bay leaf
  • 3 thyme sprigs
  • 1 teaspoon mushroom salt
  • 1 teaspoon red chili flakes
  • ½ jalapeno, very small diced
  • 2 tablespoons olive oil
  • 1 pound chicken andouille sausage, sliced
  • 2 ½ pounds roma tomatoes, deskinned and blanched
  • 10 leaves fresh basil
  • 2 cups chicken stock
  • 3 cloves roasted garlic
  • 2 tablespoons grated parmesan
  • ¼ cup grated mozzarella
  • ¼ cup grated provolone
  • salt and pepper to taste
  • ⅓ bunch parsley leaves
  • 3 sprigs thyme
  • salt and pepper to taste

Parma Rosa Pasta

Recipe Provided by Rotolo’s Pizzeria (Serves 3-4)


Cook penne pasta in boiling water until al dente. Drain and set aside.

Sprinkle blacken seasoning over shrimp and sausage and in a large heavy oiled sauce pan, until shrimp are fully cooked.  Add in ½ jar Rotolo’s Pasta Sauce and 16 oz. of Alfredo sauce, stir and cook down for two minutes. Toss in penne pasta, garnish with fresh parmesan and Italian parsley

  • ½ pound shrimp
  • ½ pound Italian sausage
  • ½ jar Rotolo’s Premium Pasta Sauce
  • 16 oz of your favorite Alfredo Sauce
  • 2 tsp. blacken seasoning
  • 1 pound dried penne pasta
  • Parsley for garnish
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