Pasta Adele

About this recipe

This recipe comes from my cousin Adele. She made it for me one night. It’s a jazzed-up version of the Italian staple “spaghetti with butter and cheese,” and it rocks!


Place a large frying pan on the stove; turn heat to just under medium and fry:

  • 2 tbsp. olive oil,
  • 1 lb. Italian sausages (cut into 1-inch pieces).

Once browned, add:

  • 1 cooking onion (diced large),
  • 1-2 red bell peppers (diced large or sliced into strips),
  • 2 cloves garlic (minced, or added whole and removed before browning),
  • salt and pepper to season.

Boil 1 lb. fusilli pasta. When ready, drain and put back into the same pot you cooked it in. Add butter and Parmesan cheese to your hot pasta and cover until everything melts. Then add your fried vegetables and sausages using a slotted spoon (since the peppers may give off water) and mix.


  • I prefer mild sausages with this dish (because of the butter) and save my hot ones for its cousin, Pasta Ultimo (because of the oil).
  • To make Pasta Luca, use loose sausage meat along with a splash of white wine, add asparagus to your vegetables along with a splash of white wine, add 1 cup grated Gruyere cheese along with the Parmesan, and use spaghetti as your pasta.
    Sausages are by far my favourite vegetable. The trick is to find good ones, and unfortunately regular grocery stores don't carry them. When you do find a source, buy lots. Vacuum-packed ones usually stay in the fridge for 5-6 weeks and in the freezer for up to 6 months.

Share This