Spicy Sausage Pasta (Fileja alla Silana)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
968 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Spicy Sausage Pasta (Fileja alla Silana)
Description
This recipe uses fileja pasta or alternatives like rigatoni. The sauce begins by cooking cubed guanciale and soppressata with peperoncino flakes in olive oil, then deglazing with whiskey to enhance flavor. Fresh peeled tomatoes and tomato passata are added to form a robust base. Porcini mushrooms, soaked if dried, contribute earthiness. The sauce simmers to meld the ingredients and soften the tomatoes.
Cooked pasta is drained and incorporated into the sauce along with fresh basil and cubes of caciocavallo cheese, letting the cheese melt slightly. Pecorino cheese is added as a sharp finishing touch. The combination delivers a textured, spicy pasta richly layered with meat, mushroom, and tomato flavors.
Leftover pasta can be baked with added cheese on top until the surface crisps, creating a satisfying reheated dish. The recipe allows flexibility in the tomato ingredients to suit taste and availability.
Ingredients
- 14 oz fileja pasta or rigatoni or other short pasta tubes
- 10 tomato blanched and peeled (see note, fresh
- 14 oz tomato passata or polpa. I used polpa from Mutti
- 3 ½ oz Guanciale 2 thick slices cut into small cubes or pancetta, pork cheek
- 3 ½ oz Soppressata or other spicy salami/sausage cut into cubes
- 5 oz caciocavallo silano cheese or provola, provolone or mozzarella cut into cubes
- 1 red onion I used a Tropea onion from Calabria. Peeled and chopped
- 2 oz porcini mushroom 2oz) or 4oz frozen. Dried need to be soaked in warm water, dried
- 1 handful pecorino cheese grated
- 1 handful basil leaves
- 1-2 teaspoon peperoncino flakes as required, red chili pepper
- 2-3 tablespoon extra virgin olive oil
- 1 fl oz whiskey or brandy
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
- If using dried porcini, soak them in warm water for 20-30 minutes.
- In a large pan, heat the olive oil. Add the guanciale, soppressata, and peperoncino flakes. Cook until the guanciale fat starts to become translucent. Pour in the whiskey and allow the alcohol to evaporate.
- As the guanciale turns crispy, add the peeled tomatoes and cook over moderate heat until they start to soften.
- After mix in the tomato passata until well incorporated.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil. Once the water returns to a boil, cook the pasta al dente based on its packaging instructions.
- Meanwhile, as the pasta is cooking, add the soaked porcini mushrooms and its soaking liquid to the pan with the sauce. Adjust the seasonings with salt and black pepper, and let it simmer on low heat until the pasta is ready..
- Drain the cooked pasta and mix it into the sauce. Fold in the basil and caciocavallo cheese. Let it sit briefly to allow the cheese to melt slightly before serving.
- Serve the pasta immediately, finishing it off with a sprinkle of grated pecorino.
Notes
- You can use just peeled tomatoes or just passata, adjusting quantities accordingly to maintain sauce volume.
- Fileja pasta is traditional, but rigatoni or other short tubular pasta are acceptable substitutes.
- Leftovers can be baked with additional caciocavallo and pecorino cheese at 180°C until crispy on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 968 kcal
% Daily Value*
| Calories | 968kcal | 48% |
| Carbohydrates | 109g | 36% |
| Protein | 36g | 72% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 76mg | 25% |
| Sodium | 1070mg | 45% |
| Potassium | 1747mg | 37% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
| Vitamin A | 3353IU | 67% |
| Vitamin C | 55mg | 61% |
| Calcium | 274mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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