Pasta Alla Marco Recipe

Pasta Alla Marco Recipe

Pasta alla marco is a fun and sassy pasta dish that adds variety to everyday pasta. Its bright color and fun textures make eating pasta fun and delicious. Tasting Guidelines: Taste is savory, sweet, and a little spicy. Weight is light to medium but can be balanced with vinegar and sugar. Texture is noodly and crunchy. Good for people with low to moderate treatment side effects. Best categorized as modern Italian cuisine.
Prep Time15 mins
Cook Time45 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: pasta, pasta alla marco, recipes, red sauce
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $10


  • can opener
  • Saute Pan
  • Spaghetti pot
  • cooking utensils


Food Ingredients:

  • 2 links or 4 oz., spicy salsicca
  • 1 box Barilla bow tie pasta
  • 1 can diced tomatoes
  • 1/2 red onion cut into thin strips
  • 1 red pepper seeded and cored, cut into thin rings and then the rings cut in half
  • 1 tbsp. olive oil
  • parmesan optional

Flavor Balancers:

  • 1 tsp. kosher salt
  • 1 c. red wine Chianti is preferred1/2 tbsp. black pepper
  • 2 tbsp. red wine vinegar
  • 2 tbsp. sugar


  • 2 tbsp. garlic minced
  • 1 tsp. dried oregano


  • In a 2 qt. sauce pan, heat oil to a medium heat. Add sausage, garlic, onion, and red peppers. Sauté until onions are translucent. Add red wine and mix thoroughly, allowing red pepper and onions to soak up the wine. Add salt, black pepper, red wine vinegar, sugar, oregano, and tomatoes. Stir well and cover.
  • Allow to work on stovetop for 45 minutes over medium heat, stirring every few minutes to avoid burning the tomatoes. Ten minutes before sauce is finished, prepare noodles in well salted water. (Water should taste like the ocean.) Prepare pasta as directed on box. Do not allow to over cook. Drain pasta and lightly cover with olive oil, mixing to avoid sticking. Return pasta to pot, making sure not to place the pot back on the hot burner. At this point, you want to taste the sauce; add extra sugar if it’s too acidic. After sauce is satisfactory, toss pasta with sauce and serve.


Don’t be alarmed if the sauce turns out thin with chunks of tomato. This is what we are looking for. Also, cheap, low-quality pastas will be mushy so get a good quality pasta because you need a firm texture.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.