Serves 6
30 min
Campanelle Calabrese
Recipe GLPR7178048104bb3c
A rustic Southern Italian pasta dish featuring campanelle tossed with a rich tomato-based sauce infused with spicy Calabrian chiles, salametto piccante, and aromatic garlic. The pasta is finished with creamy caciocavallo and Parmesan cheeses, then baked until the top is golden and crispy. This restaurant-style dish is best served fresh from the oven.
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Ingredients
1/4 cup extra-virgin olive oil
1/2 link (about 5.5 to 6 oz.) salametto piccante, casing removed and meat diced small
1/2 yellow onion, diced small
4 garlic cloves, thinly shaved
1 tablespoon dried oregano
2 anchovy fillets, roughly chopped (optional)
1 cup dry white wine
1 can (28 oz.) crushed tomatoes
1 tablespoon chopped Calabrian chiles
4 quarts water
1/4 cup kosher salt for pasta water, plus more to taste
8 oz. (1/2 box) campanelle pasta
5 oz. caciocavallo cheese or provolone, casing removed and diced small
1/2 cup grated Parmesan cheese
Directions
Bring 4 quarts of water to a boil in a large stockpot over high heat.
While the water heats, warm the olive oil in a large Dutch oven over medium-high heat. Add the diced salametto piccante and onion, and cook, stirring frequently, until the mixture is lightly caramelized and the onion is soft, about 5 to 10 minutes.
Stir in the shaved garlic, dried oregano, and anchovies (if using) and cook, stirring constantly, until fragrant, approximately 1 minute.
Pour in the dry white wine and simmer until the liquid reduces by approximately half, about 3 to 4 minutes.
Add the crushed tomatoes and chopped Calabrian chiles, bring to a simmer, and cook for about 10 minutes total to allow the flavors to meld.
Preheat your oven to 450°F according to manufacturer instructions.
Once the water is at a rolling boil, add the kosher salt and stir. Carefully add the campanelle pasta and stir to prevent sticking. Continue stirring often to ensure even cooking.
Cook the pasta until slightly undercooked (about 1 to 2 minutes before the package's recommended cooking time), checking for doneness at about 3 minutes before the stated cooking time. The pasta will finish cooking in the oven.
Reserve 1/4 cup of the pasta cooking water, then drain the cooked pasta directly into the tomato sauce in the Dutch oven.
Toss the pasta gently with the sauce and the reserved pasta water. Fold in the diced caciocavallo cheese and half of the grated Parmesan. Taste and adjust seasoning with additional salt if needed.
Transfer the pasta and sauce to a baking dish and top with the remaining Parmesan cheese.
Bake in the preheated oven until the cheese on top is lightly toasted and golden, about 8 to 10 minutes. Serve immediately.
