February 14: Johnny's Italian Steakhouse Chef Andy's Homestyle Cavatappi

By Jim Garrott


2 oz Olive Oil

4 oz Italian Sausage

1 tsp crushed red pepper

2 oz Sliced Button Mushrooms

2 oz Sliced Portabella Mushrooms

1 oz Deburgo Pesto

1 oz Sun-dried Tomato Pesto

1 Tbsp Sliced Green Onion

1 Tbsp Sliced Fresh Basil

5 oz Marinara

3 oz Garlic Cream Sauce

6 oz Cavatappi Pasta



1. Heat oil in a skillet over medium high heat. Break sausage up and place in pan with the red pepper.

2. When meat stats to brown, add both mushrooms, until soft.

3. Next add both pestos and break them up in the pan.

4. Add sauces, basil, onions and pasta. Then reduce.

5. Place in bowl and enjoy.