This simple pasta recipe was born in the Calabrian city of Cosenza. Salami is cooked in tomato sauce, and thickened with smoked cheese to make a unique flavor.
Source: Pasta alla Giancaleone | Calabrian Spicy Salami Pasta Recipe
Pasta alla Giancaleone Recipe
Makes: 2 servings
Cook Time: 20 to 30 minutes
For this recipe, you will need:
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 1.75 ounces (50 grams) spicy salami, chopped
- ¾ cup (180 milliliters) tomato passata
- Salt
- Fresh black pepper
- 6 ounces (170 grams) paccheri or rigatoni pasta
- ⅓ cup (100 grams) ricotta
- 2 tablespoons (12 grams) grated pecorino Romano or Parmigiano Reggiano cheese
- 2.5 ounces (70 grams) smoked scamorza cheese, finely chopped
Put a large pot of water on to boil for the pasta.
Meanwhile, heat the olive oil in a large non-stick pan over medium heat. Add the salami and cook for a few minutes, until the olive oil begins to turn orange. Add the tomato passata, a few spoonfuls of the pasta water to thin it, and a pinch of salt and black pepper. Bring to a gentle simmer and cook until the sauce thickens (you can start cooking pasta in the meantime, see below). As the sauce nears completion, salt it again to taste as necessary. Turn off the heat when done.
When the pasta water comes to a rolling boil, salt it generously and add the pasta. Cook until al dente to your taste. While the pasta cooks, combine the ricotta and pecorino in a bowl, along with a pinch of black pepper. Mix in a few spoonfuls of pasta water, enough to thin the ricotta into a soft, creamy sauce. Salt the ricotta to taste.
When the pasta is done, use a slotted ladle to transfer it into the tomato sauce. Stir all together over medium-high heat until the pasta is well-coated in sauce. Finally, stir in the ricotta mixture and the smoked scamorza until the latter melts. Serve immediately.
Buon appetito!
