Cook the pasta until al dente. If the package indicates a cooking time, reduce it by about 5 minutes, as the pasta will finish cooking in the oven. Boil the water with oregano and a few drops of oil to prevent sticking. In this case, cook the pasta for 7 minutes, then to stop the cooking process, remove the pasta from the hot water and transfer it to a bowl of cold water. Set aside until assembly.

Seafood Sauce: Heat the olive oil and fry the fish fillet until golden brown, then set aside in a bowl. In the same pan, add olive oil and fry the finely chopped garlic and cubed bologna. Add the onion and stir until it becomes translucent. Add the bell pepper in small squares, the peeled and seeded tomatoes, and fry for 2 minutes. Add the sugar, bay leaf, and fish stock, and fry for 2 minutes to blend the flavors. Add the ounce of pisco, and as the alcohol evaporates, add oregano to taste. Taste and season with salt and pepper.

Alfredo Sauce: Heat the oil and melt the butter. Lower the heat, add the heavy cream, grated cheeses, and stir until you get a medium-thick consistency. Add the finely chopped basil sprigs and remove from heat.