Tag Archives: pasta

Fabio Viviani’s Pumpkin Gnocchi Dumplings

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Fabio Viviani’s Pasta with Sausage and Olives

Penne Pasta with Sausage and Olives by Chef Fabio Viviani

A little pasta never hurt anyone! This is the perfect red wine dish- it’s a little manly but yet refined, and that will make your lady melt. If you ask her “would you like some cheese on it??” then reach for her plate by standing behind her. As you put the parmesan on the pasta, you soflty kiss her neck. BOOM! -Fabio

Penne with Sausage, Olives & Tomatoes


  • 8oz of bulk Italian sausage
  • 2 tbsp of olive oil or butter
  • 1 shallot, minced
  • 1/2 glass of red wine (about 4 tbs.)
  • 1 cup kalamata olives, chopped
  • 1 scoop mascarpone cheese (about 1/2 cup)
  • 1 lb. penne pasta
  • Parmesan cheese, for serving


1. In a medium saute pan, add 2 tbsp of olive oil or butter. Once warmed, add the sausage and shallots and cook until the meat is no longer pink.

2. Deglaze the pan with a ½ glass of red wine (4 tbs.) and reduce the heat. Add the kalamata olives and the scoop of mascarpone cheese. Cook the pasta until it is al dente (still firm) in boiling salted water.

3. Once cooked, strain the pasta and toss it into the sauce. Keep the pasta cooking on the fire for about 3 minutes until the pasta is nicely coated.

4. Serve with parmesan- if she will let you! 🙂

Fabio Viviani’s Gnocchi de Patate: Pasta with Cherry Tomatoes and Basil

Gnocchi de Patate by Chef Fabio Viviani

These are called “Pillows of Love” in Italian. It is a great dish because it’s easy to make and perfect for two people. You both can work on the gnocchi as well as the sauce, so put your match to work! -Fabio 

Gnocchi de Patate



  • 3 cups all-purpose flour
  • 2 cups Parmesan cheese, grated
  • Salt & Pepper
  • 2 lbs. potatoes, baked for 45 mins at 400 degrees, cooled, and mashed


  • 25-30 Cherry tomatoes, whole
  • 10 fresh basil leaves, chopped
  • Crushed red pepper
  • Extra Parmesan for topping
  • Salt and pepper


1. In a stand up mixer with a paddle attachment, combine the flour and Parmesan with a pinch of salt and a pinch of pepper; mix well. Add the mashed and cooled potatoes into the mixer and let mix for about 5 minutes on medium until the dough is nice and unified.

2. Remove the dough from the mixer and roll into one ball. Cut the mass in fist-sized balls and roll them with the palm of you hand until forming a cigar shaped roll. With the help of a knife, cut dumplings about ½ inch in length.

3. In the meantime, add 2 tbs. of extra virgin olive oil into a medium saute pan. Once warmed, add the cherry tomatoes and cook over medium heat until cherry tomatoes are blistered, about 10 minutes. Add pinch of salt, some crushed red pepper and 10 basil leaves, set aside.

4. In a pot of salted boiling water, cook the Gnocchi until a few of them are floating. Add them to the tomatoes and cook them on medium heat for about 3 minutes. Top with extra Parmesan.

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