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
1 onion, chopped
3 red peppers, chopped
Salt and pepper
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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nadine Voelker, owner of Nadine's, Pittsburgh, PA
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