• Pretty Plate by Michelle

Introducing the Pastacuterie Board: The Ultimate Italian Pasta Charcuterie Board

Do you ever dine at an Italian restaurant and have the hardest time deciding what to order because almost everything on the menu looks amazing!? That is me 99.9% of the time! I can never decide between the type of noodle, the type of sauce, the type of proteins or even the type of cheeses they have to offer! They all look so good, it is almost impossible to just pick one. I will never understand how people do it. So, I make an attempt to try and get my Husband to share an entree with me. At least that way, I can get a taste of two items. But, more often than not, that scenario never works in my favor.

So, with that being said, I decided to create this ultimate pasta charcuterie board! This board is SO fun because you can throw all those hard decisions out the window and get your satisfaction of tasting a little bit of everything. Between, the 2 proteins, 5 types of pastas, 2 sauces, 2 cheeses and 3 garnishes the options and combinations are endless!

When building one of these you can truly customize this to your wants and needs and likes and dislikes. That is what makes this so fun. You do not even need to go out! You can stay home in your pajamas and indulge in every single savory item. For my board, I paired up with Auntie Nono's to season my proteins just right before grilling and I incorporated the following items in addition to that:

  • Spinach Fettuccine Nests with black pepper sprinkled on top (fresh from Whole Foods)

  • Beet Fusilli (box from Whole Foods)

  • Asparagus, Red Pepper and Provolone stuffed Ravioli (fresh from Whole Foods)

  • Cheese stuffed Rigatoni (fresh from Whole Foods)

  • Crispy Potato Gnocchi (fresh from Whole Foods) I sautéed these in a little bit of olive oil over medium heat until they were golden and crispy.

  • Chunky Garlic and Red Pepper Marina Sauce - Recipe for this can be found by clicking this link from another recipe it was used in. It is also shown below as well for your reference

  • Alfredo Sauce - Recipe below

  • Chopped Fresh Basil

  • Red Pepper Flakes

  • Italian Seasoning

  • Shredded Parmesan Cheese

  • Grated Pecorino Cheese

  • Grilled Chicken Breast seasoned with Auntie Nono's Everything Seasoning

  • Grilled Calamari Tubes seasoned with Auntie Nono's Everything Seasoning

See below for my how to on building this ultimate Italian pasta charcuterie board, recipes and kitchen items used to help me create this masterpiece!

INGREDIENTS: For the Chunky Garlic and Roasted Red Pepper Marinara Sauce

1 red bell pepper, chopped

Half of a yellow onion, finely diced

5 medium roma tomatoes, cut in half

8 garlic cloves, chopped in bigger pieces (not minced) + 1 TBSP minced garlic

1 14 oz. can tomato sauce

1 32 oz. can diced tomatoes with garlic and basil

2 bay leaves

1 TBSP fresh basil leaves, finely chopped

1 TBSP Italian seasoning

1 TSP sugar


  1. Preheat oven to 450 degrees. Prepare the red bell pepper, onion, tomatoes and garlic.

  2. Prepare a baking sheet, spray with non-stick spray and add bell peppers and tomatoes. Roast in the oven for 25 minutes or until soft. Once finished, remove from oven and let cool. Remove skin from tomatoes and place in a blender. Add 1 TSP salt, 1 TSP pepper and 1 TBSP minced garlic. Blend until smooth.

  3. Heat a large pot over medium heat. Add chopped garlic and onions. Saute for 3 minutes. Add chunks of bell pepper and continue sautéing for another 2 minutes. Add cans of tomato sauce and diced tomatoes.

  4. Add in basil leaves, Italian seasoning and sugar and stir. Turn heat to low and simmer for 15 minutes.

  5. Remove from heat and serve on the side.

INGREDIENTS: For Alfredo Sauce

1/4 cup butter

1 cup heavy cream

1 and 1/4 cup grated parmesan cheese

1/4 TSP black pepper

Few sprinkles of dried parsley


  1. Melt butter in a sauce pan over medium heat until frothy and bubbly.

  2. Add heavy cream and stir until butter is mixed and liquid becomes bubbly.

  3. Whisk in the grated parmesan cheese and turn the heat to low. Bring sauce to a simmer.

  4. Add black pepper and parsley and simmer over low heat for 10-15 minutes.

  5. Remove from heat and serve on the side.

INGREDIENTS: For Grilled Chicken and Calamari

2 boneless skinless chicken breasts, cut in half to make thinner pieces

.75 Pounds squid tubes (I got mine from whole foods)

Auntie Nono's Everything Seasoning

Fresh Squeezed Lemon Juice


  1. Head grill outside to 300 degrees

  2. Cut chicken breasts in half, season both sides with auntie nono's seasoning. Place on a plate and set aside.

  3. On a separate cutting board place squid and season both sides with the same seasoning and squeeze lemon juice over them to marinate. Place on a plate and set aside.

  4. Bring both proteins to the grill and grill for about 20 minutes or until chicken is no longer pink and squid is no longer clear.

  5. Once cooked, place on separate plates and slice. Set aside until ready to assemble your board.


  • Boxed pasta: The beet fusilli - cook in salted water until al dente about 10 minutes, drain and place in a bowl. Do not pour oil and mix.

  • The freshly made pastas: Those you do not want to over cook, they can over cook easily. Cook separately. But, cook all in salted boiling water for about 6 minutes each. Drain and place is separate bowls. Do not pour oil on any of these. It is okay that these stick, they will sit better on the board.


  1. I placed the bowl of squid tubes on the platter first and began building around that.

  2. I then, created the spinach nests by twirling the fettuccine until it was in a nest form, removed it from the fork and placed them next to the bowl. I placed 4 nests then sprinkled with black pepper.

  3. I wanted to begin building the other side of the board so, I placed the bowl of Alfredo sauce down across from the squid bowl.

  4. I placed the sliced chicken next and wrapped them around the bowl and the spinach pasts so it hugs them nicely.

  5. Next, I placed the fresh basil bowl in the middle to add a pop of color and separate the two blue bowls.

  6. I added the crispy gnocchi to one side then the beet fusilli to the other.

  7. I added all remaining bowls: red marinara sauce in an area away from the other two blue bowls, so all blue bowls were not right next to each other. Then, placed all other bowls in areas to where they were not closely matching the something similar.

  8. Lastly, I added the final touches of the orange ravioli plus the cheese stuffed rigatoni. Place both of those in two separates areas on the board to spread the colors and flavors out.


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