Begin to cook with Chef Pellegrini:

1. Add pasta in the boiling pot.
2. Take Sausage Links, remove casing and add meat to hot pan with olive oil
3. Sear sausage, breaking into smaller pieces
4. Once sausage is browned on both sides, add onions and shallots to pan
5. Add diced tomato
6. Allow to cook for  3 minutes, adding olive oil
7. Add rapini, sizzle and mix in with tomatoes
8. Sprinkle little salt and pepper
9. Remove pasta from boiling water, add to pan with tomatoes
10. Add fresh Ricotta and mix well
11. Place into terra Cotta pan, flattening out pasta.
12. Slice 2 mozzarella cheese balls on the pasta.
13. Season with Black Pepper and pinch of salt, drizzle with olive oil
14. Place in oven on 450 Degrees for 5-10 minutes.

Prepare desert:

1. Finely dice 2 strawberries place it aside,.
2. Add blueberries and strawberries alternatively in the glass.
3. Break 4 eggs into the bowl removing egg white from it.
4. Add 8 half eggshell coconut water into the bowl.
5. Add ¼ cup sugar.
6. Wisk it constantly over the medium high flames for 3 minutes.
7. Pour hot egg and coconut water solution into the glass.

To Serve:

1. In mixing bowl, combine reserved tomatoes with; sliced fresh mozzarella, fresh chopped basil, finely chopped shallot season with salt and pepper.
2. Drizzle with olive oil. Mix well
3. On large serving bowl, scoop pasta into bowl.
4. Garnish with fresh tomato and mozzarella mix on side.
5. Add fresh basil leaves to tomatoes, with a dash of freshly grounded black Pepper and drizzle it with Olive Oil.
6. Serve hot with zabaglione for dessert