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Home » Italy's Regions » Calabria » Fileja Pasta alla Silana Recipe from Calabria.

November 28, 2019

Fileja Pasta alla Silana Recipe from Calabria.

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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!

fileja pasta alla Silana

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. 

fileja pasta alla Silana recipe from Calabria

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.

ingredients for pasta alla Silana

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 from bottega di Calabria

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.

chopped onions, cheese, guanciale, porcini and tomatoes in white bowls

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.

chopped soppressata, guanciale and red onion in skillet with olive oil

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.

chopped soppressata, guanciale, red onion and peeled tomatoes in skillet

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.

chopped soppressata, guanciale, red onion and peeld fresh tomatoes in skillet with tomato polpa from mutti

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.

porcini mushrooms added to alla Silana sauce in skillet

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.

Fileja pasta alla Silana

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.

bowl of fileja alla Silana on table with empty white plate, fork and red glass

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

pasta alla Silana from 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.

Your feedback means a lot to me!

Buon Appetito!

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Fileja alla Silana recipe from Calabria

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Disclaimer: Although this post is sponsored by Bottega di Calabria, all opinions are my own.

Fileja pasta alla Silana
Fileja pasta alla Silana

Fileja Pasta alla Silana from Calabria

Jacqueline De Bono
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.
4.97 from 30 votes
Print Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Calabria, Italian, Mediterranean, Southern Italian
Servings 4

Ingredients
  

  • 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

Instructions
 

Preparing the ingredients

  • 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.

Cook your pasta alla Silana

  • 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.
  • 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.
  • Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to a boil again.
  • 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.
  • 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.
  • Serve immediately with the grated pecorino.

Notes

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.
Keyword authentic Italian pasta recipe, caciocavallo, Calabria, fileja, guanciale, porcini, spicy sausage

More recipes from Calabria on The Pasta Project

  1. Fileja Tropeana
  2. Elicoidale with Tropea onions
  3. Long fusilli with pesto Calabrese

Filed Under: Calabria, Fileja, Meat Pasta Dishes Tagged With: caciocavallo, calabria, fileja, guanciale, meat pasta, porcini, spicy

Reader Interactions

Comments

  1. Vittoria Veltri says

    July 06, 2021 at 12:49 pm

    Hi Jaqui, I am Silan girl living in London where I teach pasta making workshops. In the original recipe you use fresh sausage not dried one. The original name of the recipe is Pasta alla Pecoraja.

    Reply
    • Jacqui says

      July 06, 2021 at 1:57 pm

      Hi Vittoria, thanks for your comment. However, whilst researching this recipe I came across many versions. Some include fresh sausage but others have salsiccia stagionata or salsiccia secca or soppressata, which I used. Here are a couple of links for recipes I found https://www.repubblica.it/sapori/2021/01/26/news/rigatoni_alla_silana_con_salsiccia_secca-284245447/
      https://www.piatti-tipici-calabresi.it/fusilli-alla-silana/
      I even have a book Cucina Calabrese in which they call for salsiccia stagionata. I think pasta alla pecoraia is another recipe. I haven’t made it but found it on this site. It has fresh sausage and fresh ricotta https://www.calabriaportal.com/primi-di-carne/3263-paccheri-alla-pecoraia.html Going to add it to my to-make list!

      Reply
    • John says

      January 21, 2022 at 8:57 pm

      Thanks so much for the recipe. I love the filei style pasta as it reminds me of a type of pasta she used to make which was popular in the village she came from in Hungary. Since I love trying new recipes, this one caught my attention. I do have a question about the recipe since you say to use whiskey but fail to specify which type to use. There are different types of whiskey made with different types of grain recipes and different distilling processes. The flavor can vary quite a bit between say a Canadian type, a bourbon, a rye, a scotch, or one of the others. Is there a particular type you are referring to?

      Reply
      • Jacqui says

        January 22, 2022 at 10:21 am

        Hi John, thanks for your comment. I also like fileja a lot. One of these days I want to make my own. Re the whiskey. The Italian recipe I followed didn’t specify the type of whiskey. I used what I had at home at the time, maybe a Jamesons blended Irish whiskey. My hubby is the whiskey drinker and he usually has a stock of Laphroaig single malt at home but I wouldn’t use that for cooking this kind of dish! So to make this again I’d go with a blended Irish or Scottish brand or similar. I don’t know much about Canadian whiskey or bourbon. But, I will add a note to the recipe.

        Reply
  2. Kari Alana says

    October 26, 2020 at 10:50 pm

    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.

    Reply
    • Jacqui says

      October 28, 2020 at 12:12 pm

      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!

      Reply
  3. Donna says

    May 13, 2020 at 6:46 pm

    Hi Jacqui, do you think the whisky/brandy is necessary in this recipe? I don’t have any on hand.

    Reply
    • Jacqui says

      May 13, 2020 at 8:23 pm

      Hi Donna, thanks for your comment. No, I don’t think the whiskey/brandy is essential!

      Reply
  4. Jenni LeBaron says

    December 10, 2019 at 6:59 pm

    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!

    Reply
  5. Jo says

    December 09, 2019 at 4:17 pm

    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.

    Reply
  6. Jamie says

    December 09, 2019 at 12:34 am

    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!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:19 am

      Thank you, Jamie! I am thrilled to hear you made this recipe and loved it!

      Reply
  7. Amanda says

    December 09, 2019 at 12:09 am

    Love a hearty pasta dish. This recipe is great!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:19 am

      Thank you, Amanda!

      Reply
  8. Kathryn says

    December 08, 2019 at 8:51 pm

    Love the favor combo in this recipe. It looks like such a good cold weather meal!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:20 am

      Thank you, Kathryn. I love a good hearty meal in the cooler months too!

      Reply
  9. DJ says

    December 08, 2019 at 10:24 am

    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.

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:25 am

      Thank you, DJ! The j is pronounced like a y!

      Reply
  10. Lori | The Kitchen Whisperer says

    December 08, 2019 at 6:02 am

    Oh what! What a unique and interesting recipe! It looks so comforting and inviting! Loving the flavor combination!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:27 am

      Thank you, Lori! The tastes and texture of the recipe are divine!

      Reply
  11. Amy Dong says

    December 07, 2019 at 10:32 pm

    I love how you used fileja pasta in this wonderful looking recipe! It’s what I’m wanting for Sunday dinners!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:28 am

      Thank you, Amy! It’s such a good recipe for a Sunday!

      Reply
  12. Nicole Washington says

    December 07, 2019 at 5:42 am

    Pasta is my weakness. I love the flavors you have in this pasta dish!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:28 am

      Loving pasta is never a weakness Nicole!

      Reply
  13. Shelley says

    December 06, 2019 at 4:24 pm

    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!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:37 am

      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!

      Reply
  14. Jere Cassidy says

    December 06, 2019 at 5:45 am

    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.

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:38 am

      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!

      Reply
    • Mike says

      June 05, 2021 at 4:47 am

      My mom makes it as good as anyone in Italy. Her people have been making it for generations. Straight from the boat!

      Reply
  15. Cathleen @ A Taste of Madness says

    December 06, 2019 at 4:41 am

    This looks perfect!! I am all about your pasta recipes. I need to give this a go sometime!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:39 am

      Thank you, Cathleen!

      Reply
  16. Amanda says

    December 06, 2019 at 2:51 am

    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!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:39 am

      Absolutely, Amanda! It’s lovely to do something a little different!

      Reply
  17. Denise says

    December 05, 2019 at 10:34 pm

    Your pasta looks so filling and satisfying! What a lovely dish to serve to my family.

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:42 am

      Thank you, Denise!

      Reply
  18. Danielle says

    December 05, 2019 at 9:39 pm

    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.

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:43 am

      It’s a great goal to want to try them all Danielle!

      Reply
  19. Kelly Anthony says

    December 05, 2019 at 9:02 pm

    I’m going to make this for my husband because he loves a good pasta dish with lots of meat especially pork cheek.

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:44 am

      I hope he loves it as much as I do Kelly!

      Reply
  20. Constance Smith says

    December 05, 2019 at 2:02 pm

    I absolutely love soppressata, and love how you used it in this dish. Great recipe!

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:44 am

      Thank you, Constance. I love it too, it’s such a great salami for this dish!

      Reply
  21. Stine Mari says

    December 05, 2019 at 10:33 am

    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.

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:48 am

      La Sila is breathtaking! The pasta recipe is pretty amazing too!

      Reply
  22. LexiBites says

    December 04, 2019 at 4:12 pm

    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

    Reply
    • The Pasta Project says

      December 09, 2019 at 4:49 am

      Thank you, Lexi! That is a real compliment! And you are so right, simple is beautiful.

      Reply
  23. Pam Greer says

    December 01, 2019 at 5:34 pm

    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!

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:37 am

      It’s a great choice for favorite Pam!

      Reply
  24. Danielle says

    December 01, 2019 at 3:55 pm

    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.

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:39 am

      Thank you, Danielle! I hope you try it and love it!

      Reply
  25. Dannii says

    December 01, 2019 at 3:09 pm

    That looks like a delicious pasta dish, with all my favourite flavours.

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:40 am

      Thank you, Dannii! I hope you try and love it!

      Reply
  26. Paula Montenegro says

    December 01, 2019 at 3:05 pm

    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.

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:41 am

      Thank you, Paula! This recipe is really delicious!

      Reply
  27. Helen says

    December 01, 2019 at 12:02 pm

    I love learning about all the unique regional pasta shapes. Thanks for sharing this recipe!

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:43 am

      Thank you, Helen! There is always something to learn, and of course it all tastes beautiful too!

      Reply
  28. Julia says

    November 29, 2019 at 5:15 pm

    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!

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:44 am

      You could recreate this too Julia! Let me know if you do, love to hear how it turns out!

      Reply
  29. Bintu | Recipes From A Pantry says

    November 29, 2019 at 4:22 pm

    Pasta is the ultimate comfort food – this looks like a hearty and filling meal.

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:45 am

      Thank you, Bintu! Pasta is perfect for every occasion!

      Reply
  30. David says

    November 29, 2019 at 3:10 pm

    The pasta looks delicious and I really enjoyed reading about the background. Sharing!

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:45 am

      Thank you, David! I love sharing what I learn!

      Reply
  31. Sara says

    November 29, 2019 at 2:49 pm

    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!

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:46 am

      Thank you, Sara! Let us know if you try it!

      Reply
  32. Veena Azmanov says

    November 29, 2019 at 10:21 am

    Delicious and Pasta is one of my family favorite. Awesome combinations and flavors. Definitely my comfort meal too.

    Reply
    • The Pasta Project says

      December 02, 2019 at 4:47 am

      Thank you, Veena!

      Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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