Recipe courtesy of Nadine Voelker

Nadine's - Na's Pasta

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  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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1 1/2 pounds bulk hot Italian sausage

Three 1-inch-thick slices salami, cubed

Three 1-inch-thick slices capicolla, cubed 

3 tomatoes, diced

Salt and pepper

1 onion, chopped

3 red peppers, chopped

1 1/2 pounds trio pasta (combination of shells, fusilli and penne rigate)

3 cups marinara sauce 

Grated Asiago cheese, for garnish

Garlic bread or Italian butter bread, for serving


  1. Saute the hot Italian sausage and drain off all of the fat. Add the sausage, salami, capicolla, tomatoes, onion and red peppers to the saute pan and mix well. Add salt and pepper, to taste. 
  2. Preheat the oven to 350 degrees F. 
  3. Cook the pasta in boiling water until al dente. Drain and set aside. 
  4. In a large oven-safe dish, combine the pasta, sausage mixture and marinara sauce. Cover and bake for 30 minutes. 
  5. Plate and top with fresh Asiago cheese. Serve with garlic bread or Italian butter bread.