Fileja Pasta alla Silana Recipe from Calabria, Southern Italy.
This fileja pasta alla Silana is a typical rich and hearty Calabrian recipe. It contains some of the tastiest and best known products of this Southern Italian region, including spicy sausage and peperoncino. Perfect winter comfort food!
La Sila.
Pasta alla Silana originated in La Sila or the Sila, a mountainous plateau and historic region in Calabria. This extraordinary territory is the only mountain massif that rises in the heart of the Mediterranean. The centre of the Sila is a huge national park of forests, valleys, rivers, waterfalls, arboreal giants, cliffs and canyons. It’s also home to a lot of wild life including bears and wolves! The earliest traces of human presence go back to 3,500 B.C., proved by the archaeological remains of a Neolithic village which were found a few years ago on the south shore of Lake Cecita.
The cuisine of La Sila.
The kitchen of the modern day inhabitants of La Sila is still rooted in ancient traditions. Foraged mushrooms, beans, potatoes, and cheeses (like Silano caciocavallo), chili peppers (peperoncino) and sheep and pig meat are the basis of the Sila cuisine.
Being a mountainous area that was isolated from the rest of Italy, especially in winter, the people of La Sila developed ways to process and preserve food. They are well known for their pork products like soppressata, lardo, capicollo, pancetta, sausages, prosciutto and the typical Calabrian soft spicy sausage nduja. They also pickle mushrooms, grapes, vegetables and olives according to ancient traditions.
Fileja pasta alla Silana.
Pasta alla Silana is one of the most well-known pasta dishes from this part of Calabria. This very filling and hearty recipe is full of typical Sila foods. It is actually a pretty popular recipe in other parts of Italy and Calabria, so there are some slightly different versions. However, the main ingredients are mostly the same, tomatoes, sausage, guanciale, porcini mushrooms, caciocavallo cheese, peperoncino and pecorino.
The main differences I found in versions of this recipe was that most called for aged Calabria sausage, without specifying which type. However, one recipe specified soppressata. Since I had some fabulous slightly spicy Calabrian soppressata, I used that.
For those who don’t know it, soppressata is a type of salami made with pieces of lean pork, lardo, black pepper, sometimes a little fennel and peperoncino or sweet red peppers. You can also use other types of Calabrian sausage or salami. I think even chorizo would work.
Other variations of pasta alla Silana
Some pasta alla Silana recipes also include prosciutto crudo, but I didn’t add it. If you don’t have any guanciale (pork cheek), you can also use pancetta. I came across a number of versions with it. In addition, not all recipes include porcini mushrooms and when they do, they are usually dried porcini. However, I used frozen porcini.
Also, I was lucky enough to have some caciocavallo Silano cheese from La Sila! This is probably the most well-known cheese from Calabria. The word ‘caciocavallo’ actually means ‘cheese on horseback’! It probably originates from the ancient custom of drying the cheese forms attached in pairs over a horizontal eave or beam. But, you can also use provola, provolone or even mozzarella.
The fileja pasta.
Many online pasta alla Silana recipes are made with rigatoni. However, in La Sila, you are more likely to find it with ‘macaroni al ferretto’ also called fileja. Fileja is a very typical Calabrian pasta of ancient origin. This pasta actually has different names in different parts of Calabria. However, traditionally, it’s made by wrapping 2-3in pieces of flour, salt and water pasta dough around a thin wooden stick or piece of metal (ferretto).
You can read more about this pasta in my fileja post. Although fileja is traditionally a fresh pasta, nowadays you can buy it dried.
Bottega di Calabria.
I recently discovered a wonderful online shop that sells typical Calabrian food! Bottega di Calabria is the place to go for Calabrian culinary goodies if you can’t find them where you live. This company sent me a selection of their products to use in some of my recipes. I started with their fileja pasta, but they actually sell all the main ingredients you would need for this recipe.
On their site you can find fileja pasta, soppressata, caciocavallo Silano, Calabrian pecorino and provola as well as Calabrian pancetta and guanciale! Of course they also sell my favourite Calabrian product, nduja! This spicy soft salami is the main ingredient in pasta with nduja.
Unfortunately, Bottega di Calabria don’t currently ship to the USA. But, if you are located in UK or the rest of Europe, you might want to check them out! I loved their fileja and can’t wait to try the other products I have. Here’s a link to the fileja pasta I used.
Fileja Pasta from Bottega di Calabria
If you do try this fileja pasta alla Silana recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
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Disclaimer: Although this post is sponsored by Bottega di Calabria, all opinions are my own.
This fileja pasta alla Silana is a typical rich and hearty Southern Italian pasta recipe made with some of the tastiest and best known products of Calabria, including spicy sausage and peperoncino.
- 400 g fileja pasta (14oz) or rigatoni or other short pasta tubes
- 10 fresh tomatoes blanched and peeled (see note)
- 400 g tomato passata (14oz) or polpa. I used polpa from Mutti
- 100 g guanciale (pork cheek) (3.5oz) 2 thick slices cut into small cubes or pancetta
- 100 g soppressata (3.5 oz) or other spicy salami/sausage cut into cubes
- 150 g caciocavallo Silano (5 oz) or provola, provolone or mozzarella cut into cubes
- 1 red onion I used a Tropea onion from Calabria. Peeled and chopped
- 50 g dried porcini (2oz) or 100 g frozen. Dried need to be soaked in warm water.
- 1 handful pecorino grated
- 1 handful basil leaves
- 1-2 tsp peperoncino flakes (red chili pepper) as required
- 2-3 tbsp extra virgin olive oil.
- 1 measure whiskey or brandy
- salt for pasta and to taste
- Freshly ground black pepper. to taste
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If using dried porcini soak them in some warm water for 20-30 minutes before using. Peel and chop the onion. Remove the casing from the soppressata/ sausage, then cut it into cubes, and also cut the guanciale or pancetta into cubes. If using fresh tomatoes, blanch them in boiling water and peel. Cut the peeled tomatoes into quarters and remove most of the seeds. Cut the caciocavallo into small cubes.
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Cook the onion in a little olive oil together with the guanciale, soppressata and peperoncino flakes until the guanciale fat starts to become translucent. Add the whiskey and let the alcohol evaporate.
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When the meats are nice and crispy, add the peeled tomatoes and cook over a moderate heat until they start to soften. Then add the tomato polpa/passata if using.
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Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to a boil again.
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Add the dried porcini mushrooms with their filtered water to the sauce. (Fresh or frozen porcini don’t have any liquid with them) Mix well and add salt and pepper to taste and let the sauce simmer on a low heat while you cook the pasta.
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Cook the pasta al dente according to the instructions on the packet. Then drain it. Add the cooked pasta to the sauce. Mix well then add the basil and diced caciocavallo. Let it rest for a minute to melt the caciocavallo.
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Serve immediately with the grated pecorino.
I like to use a mixture of fresh peeled tomatoes and polpa or passata. However, you can use just peeled tomatoes or just polpa or passata. In which case, increase the quantity of which ever you use. Double the number of tomatoes or use 50% more passata.
I used dried fileja pasta from Bottega di Calabria (see post for more info). You can use other types of short pasta like rigatoni if you don’t have fileja.
If you have leftovers, they are fabulous baked. Just put the leftovers in an oven dish, add more pieces of caciocavallo and a sprinkling of pecorino on top. Bake in a preheated oven (180°c) until the top is crispy.
This was such an enriching pasta post to read about and it looks like one of my favourite hand rolled pastas. This is absolutely delectable.
I’m happy you enjoyed reading this post Kari. This recipe from La Sila in Calabria is so so good. I hope you’ll try it!
Hi Jacqui, do you think the whisky/brandy is necessary in this recipe? I don’t have any on hand.
Hi Donna, thanks for your comment. No, I don’t think the whiskey/brandy is essential!
Calabria sounds like a pretty delicious place! I can get on board with any place that uses such delicious ingredients. This Fileja Pasta alla Silana looks delightful!
I love myself a good traditional pasta dish. And your recipe sounds amazing. I love how simple it is to make and the flavors are amazing here.
This made such a wonderful, hearty meal for my family! The guanciale gave this dish so much flavor and I loved reading this history of this dish!
Thank you, Jamie! I am thrilled to hear you made this recipe and loved it!
Love a hearty pasta dish. This recipe is great!
Thank you, Amanda!
Love the favor combo in this recipe. It looks like such a good cold weather meal!
Thank you, Kathryn. I love a good hearty meal in the cooler months too!
Wow, you know it’s good when you can’t even pronounce the name! Brava! I’ve never had this but a friend recommended so will have to try.
Thank you, DJ! The j is pronounced like a y!
Oh what! What a unique and interesting recipe! It looks so comforting and inviting! Loving the flavor combination!
Thank you, Lori! The tastes and texture of the recipe are divine!
I love how you used fileja pasta in this wonderful looking recipe! It’s what I’m wanting for Sunday dinners!
Thank you, Amy! It’s such a good recipe for a Sunday!
Pasta is my weakness. I love the flavors you have in this pasta dish!
Loving pasta is never a weakness Nicole!
I learned so much from this post, about a region that I didn’t know much about, a part of the country I haven’t yet visited. And, about ingredients, too – like fileja! (If only Bottega di Calabria would start shipping to America!!) Thank you, not just for sharing this authentic recipe, but for sharing so much wonderful food knowledge to go along with it! Great post!
Thank you, Shelley! There will be a few places to get fileja in the US – let me know if you would like some recommendations of where to go!
I have to go to Italy just to eat pasta. You need to put all your recipes in a book because everyone sounds like the most awesome pasta dish.
Thank you, Jere! You can recreate a little corner of Italy with each dish, although if you can ever go to Italy, then you must!
This looks perfect!! I am all about your pasta recipes. I need to give this a go sometime!
Thank you, Cathleen!
What a delicious meal! With the holidays here, I love serving pasta dishes, so this will definitely be a hit with the family. Thanks for sharing!
Absolutely, Amanda! It’s lovely to do something a little different!
Your pasta looks so filling and satisfying! What a lovely dish to serve to my family.
Thank you, Denise!
If you say it is a typical pasta recipe for the area, then I can’t wait to try them all! Delicious-looking pasta that is certainly a great dish to make in winter.
It’s a great goal to want to try them all Danielle!
I’m going to make this for my husband because he loves a good pasta dish with lots of meat especially pork cheek.
I hope he loves it as much as I do Kelly!
I absolutely love soppressata, and love how you used it in this dish. Great recipe!
Thank you, Constance. I love it too, it’s such a great salami for this dish!
You really made me want to go to the Sila! All those beautiful mountains and forests. This pasta sounds fabulous, especially with the slightly spicy sausage.
La Sila is breathtaking! The pasta recipe is pretty amazing too!
I love when recipes are made up of ingredients I use everyday. Simple, delicious and pleasing to the palate!
As an Italian I must say… that looks delicious!!!
Thanks for sharing Jacqui!
Lexi
Thank you, Lexi! That is a real compliment! And you are so right, simple is beautiful.
It’s hard to pick a pasta favorite, we love them all, but this one just might be it! That sausage takes it over the top!
It’s a great choice for favorite Pam!
I really like the shape of this pasta – quite a rare find if you ask me. And that peperoncino is something special. Great recipe to make any day of the week.
Thank you, Danielle! I hope you try it and love it!
That looks like a delicious pasta dish, with all my favourite flavours.
Thank you, Dannii! I hope you try and love it!
You always post amazingly flavorful pasta recipes! I love anything with porcini. The fact that this sauce also has guanciale and provolone makes it a must-make asap! Thanks for sharing.
Thank you, Paula! This recipe is really delicious!
I love learning about all the unique regional pasta shapes. Thanks for sharing this recipe!
Thank you, Helen! There is always something to learn, and of course it all tastes beautiful too!
I wish I was there when you made this dish. Love pasta with tomato-based sauces so I am sure I would love this one!
You could recreate this too Julia! Let me know if you do, love to hear how it turns out!
Pasta is the ultimate comfort food – this looks like a hearty and filling meal.
Thank you, Bintu! Pasta is perfect for every occasion!
The pasta looks delicious and I really enjoyed reading about the background. Sharing!
Thank you, David! I love sharing what I learn!
This looks like such a great pasta dish to serve. It would impress my husband who is used to my jar of sauce on some noodles kinda pasta for sure!
Thank you, Sara! Let us know if you try it!
Delicious and Pasta is one of my family favorite. Awesome combinations and flavors. Definitely my comfort meal too.
Thank you, Veena!