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Lunchbreak: Classic fusilli with sausage and peppers, prepared by chef Fabio Viviani – a recipe from his new cookbook

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Chef Fabio Viviani

Siena Tavern - 51 W. Kinzie St.

To purchase a copy of the book:

Fabio's 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes

Book events:

May 16th


222 W Merchandise Mart Plaza

Chicago, IL 60654


May 17th


306 Green Bay Road

Highwood, IL


Check out his new wine too!

The launch of Fatty Pope, available exclusively in select Midwest Whole Foods.


Classic Fusilli with Sausage and Peppers

1/2 pound sweet Italian sausage, ground
2 tablespoons minced garlic
1/2 cup diced onion
1/4 cup sliced yellow bell pepper
1/2 cup sliced red bell pepper
1 cup sliced orange bell pepper
1 cup white wine
1 cup chicken stock
1 pound dried fusilli pasta
2 Tablespoons extra virgin olive oil
1/4 cup chopped Italian parsley
1 stick of butter
Grana Padano Cheese, grated for garnish
salt and pepper
olive oil

Bring a large pot of salted water to a boil. In a second large pot on high heat, add a drizzle of olive oil then put in sausage. Cook for 3 minutes then add garlic and onions. Season with salt and pepper. Cook for another minute. Add yellow, red and orange peppers and cook mixture for 5 minutes. Adjust seasoning. Add pasta to water and cook for 6 minutes. Deglaze pot with white wine and reduce sauce by half on high heat. Add chicken stock and reduce by half again. When stock is reduce by half again, add the cooked pasta, extra-virgin olive oil, parsley and butter. Stir until butter is melted and has formed a sauce with pasta and stock. Garnish with Grana Padano to finish.