Butcher’s Pasta — Robert St. John

Ingredients

• 1 lb. Dry penne pasta
• 1 gallon Water
• ¼ cup Kosher salt
• 1 Tbl Extra virgin olive oil
• ¼ lb. Pancetta, medium diced
• 1 lb. Italian sausage links, sliced into discs
• ¼ cup Shallots, minced
• 1 Tbl Garlic, minced
• 1 cup Bolognese (recipe xxx)
• 1 cup Alfredo sauce (recipe xxx)
• ½ cup Milk
• ¼ cup Reserved pasta water
• ½ tsp Crushed red pepper
• Grated Pecorino Romano as needed