Pasta with the Petillos Brings New Tradition to Class of 2026

Published:
Categories:
Back to News

An evening of Italian cooking, storytelling, and community brought seniors together for a memorable new experience

Key Highlights

  • More than 100 Sacred Heart University seniors attended the inaugural Pasta with the Petillos event
  • Students enjoyed a three-course Italian meal prepared by Dr. John Petillo
  • Sabina Petillo shared the cultural history behind each dish, highlighting Sicilian and Positano traditions
  • The event created a new senior experience centered on community, food, and storytelling
  • Held at the Guest House, the evening offered a unique opportunity for connection among the Class of 2026

More than 100 Sacred Heart University seniors gathered at the West Campus Guest House this spring for an evening that blended food, storytelling, and community.

“Pasta with the Petillos,” a new event for the class of 2026, invited students to share a three-course meal with Sacred Heart University President John Petillo and his wife, Sabina. The April 9 event offered more than dinner. It created space for connection as seniors begin to reflect on their time at SHU.

The $26 ticket fee contributed to each student’s senior class gift to Sacred Heart University, adding a philanthropic element to the evening.

Dr. Petillo prepared each course, assisted by Mark Tammone, Chartwell’s resident district manager, while Sabina Petillo guided students through the history behind the dishes, bringing a personal and cultural dimension to the meal. The menu drew inspiration from regions across Italy, highlighting recipes with deep roots and family significance.

One dish, Pasta alla Norma, traces back to Sicily and features eggplant, tomato, and basil, ingredients that reflect the island’s agricultural traditions. The second, Orecchiette alla Positanese, is inspired by the coastal town of Positano and pairs pasta with sausage, tomatoes, and a creamy burrata sauce.

Together, the dishes offered students not only a meal, but a story that connected place, tradition, and the shared experience of gathering around the table.



Recipes from the evening

Pasta alla Norma

(Serves 6 | Prep time: 15 minutes | Cook time: 40 minutes)

Ingredients

  • 9 tbsp olive oil, divided
  • 2 medium eggplants, cut into 1-inch pieces (about 8 cups)
  • 1/2 tsp kosher salt, plus more for pasta water
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp crushed red pepper, divided
  • 1 (28-oz) can crushed tomatoes (San Marzano preferred)
  • 1/4 cup torn basil, plus more for garnish
  • 1 lb rigatoni
  • 3 oz ricotta salata, shredded (about 3/4 cup), divided

Directions

  1. Bring a large pot of well-salted water to a boil.
  2. Heat olive oil in a pan over medium-high heat. Cook eggplant in batches until golden brown, then transfer to a paper towel-lined plate and season lightly with salt.
  3. In the same pan, sauté garlic and crushed red pepper until fragrant. Add crushed tomatoes and simmer.
  4. Cook rigatoni until al dente, reserving pasta water.
  5. Add pasta to the sauce with a splash of pasta water. Stir in eggplant and additional water as needed. Remove from heat and mix in ricotta salata.
  6. Garnish with remaining cheese, basil, and a pinch of crushed red pepper. Serve immediately.

Orecchiette alla Positanese

(Serves 4 | Prep time: 10 minutes | Cook time: 30 minutes)

Ingredients

  • 14 oz orecchiette pasta
  • 1 lb cherry tomatoes
  • 3–4 Italian sausages
  • 1 (5 oz) ball burrato
  • 1 clove garlic
  • 3–5 basil leaves
  • Salt and pepper to taste

Directions

  1. Bring a large pot of well-salted water to a boil. Slice tomatoes and peel garlic.
  2. Remove sausage from casings and cook in a pan over medium heat until browned and slightly crispy. Set aside.
  3. In the same pan, sauté tomatoes with garlic, salt, and pepper until softened.
  4. Set aside a portion of tomatoes and sausage for topping. Remove garlic, then blend remaining tomatoes with burrato and basil until smooth.
  5. Cook pasta until al dente.
  6. Return sauce and sausage to the pan, add pasta and toss to coat.
  7. Serve topped with reserved sausage and tomatoes.

Want to hear more from SHU? Subscribe to our Pioneer Times newsletter to get the latest updates delivered right to your inbox.