Italian🍜 Noodles & pasta

Pasta alla Giancaleone

Name: Pasta alla Giancaleone
Total time: 25 min
Cuisine: Italian
Ingredients: ~3 tbsp olive oil; ~150 g Calabrian spicy salami; ~400 g tomato sauce; ~400 g paccheri pasta; ~150 g smoked scamorza cheese; ~250 g ricotta cheese; ~80 g pecorino cheese; ~½ tsp black pepper; ~2-3 tbsp pasta water

⏱ 25 min

A hidden gem from the city of Cosenza in Calabria, Italy. This humble yet flavor-packed pasta features spicy Calabrian salami cooked down with tomato sauce and balanced with creamy ricotta, smoky smoked scamorza, and pecorino cheese. Traditionally served with paccheri pasta, it combines savory, smoky, and creamy notes into an unexpectedly delicious dish.

Adapted from a video by Pasta Grammar

Pasta alla Giancaleone | Hidden Gem of Italian Cuisine

Watch on YouTube

Ingredients

olive oil~3 tbspest.
Calabrian spicy salamisalsiccia or soppressata varieties can be used~150 gest.
tomato sauce~400 gest.
paccheri pastatraditional Campanian pasta shape~400 gest.
smoked scamorza cheesecut into very small cubes, must have smoky flavor~150 gest.
ricotta cheese~250 gest.
pecorino cheesegrated~80 gest.
black pepper~½ tspest.
pasta water

Steps

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1
Heat a little olive oil in a pan and add the Calabrian spicy salami, treating it like pancetta or guanciale.
2
Sauté the salami for 2 to 3 minutes until it releases its flavor and pepper oils change the color of the olive oil.
3
Add tomato sauce and a little water, stirring to combine.
4
Season with a little salt and black pepper, keeping in mind that the salami is already quite strong in flavor.
5
Simmer the sauce for 7 to 10 minutes until it becomes very thick, then turn off the heat.
6
In a bowl, combine ricotta cheese with grated pecorino cheese, black pepper, and a little pasta water, stirring until it reaches a creamy consistency.
7
Transfer the al dente paccheri pasta into the sauce.
8
Stir in all the ricotta mixture, then add the cubed smoked scamorza cheese as the final topping.

Pasta alla Giancaleone

Ingredients

Steps

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