June 19: Johnny's Italian Steakhouse Cavatappi

By WEEK Producer


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 Cavalappi pasta


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

2. When meat starts 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