Dive into the heart of Calabria with this robust and flavorful spicy sausage pasta! A traditional pasta recipe from La Sila, a picturesque mountainous plateau in Southern Italy, this dish beautifully showcases the region's traditional ingredients.
It's perfect for spicy food lovers, and the best part? You can bring this Italian classic to your table in under an hour!
History
This spicy Italian pasta recipe, known in Italy as 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 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.
Ingredients and Substitutes
- Fileja Pasta: This pasta variety and its distinct shape is excellent at catching the sauce. If you can't source fileja, rigatoni or other short pasta tubes are excellent alternatives.
- Soppressata (Spicy Italian Sausage): This spicy sausage pasta can be made using either the spicy (piccante) or sweet (dolce) version of soppressata. If you're going with the sweet variety, add extra peperoncino flakes for a spicy kick. If soppressata isn't available, other spicy Italian sausages can be used as a substitute.
- Peperoncino Flakes: Control the heat by adjusting the quantity. Modify based on the Soppressata type or other Italian sausage you're using.
- Guanciale: This cured pork cheek adds a rich flavor. If guanciale is unavailable, pancetta or even bacon can serve as alternatives.
- Tomato Passata and Fresh Peeled Tomatoes: 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 whichever you use. Double the number of tomatoes or use 50% more passata.
- Caciocavallo Silano Cheese: A traditional cheese from Calabria that is known for its creaminess and distinct taste. If you can't find it, provola, provolone, or mozzarella are suitable replacements.
- Porcini Mushrooms: You can use both dried or frozen porcini mushrooms. If you use dried ones, remember to soak them beforehand.
- Red Onion: Contributes subtle sweetness and depth to the sauce. Yellow or white onions can be used, though they might slightly alter the flavor profile.
- Pecorino: This sheep's milk cheese provides a sharp and salty punch. Parmigiano Reggiano or Grana Padano can be a backup if unavailable, though it will have a less sharp flavor.
- Whiskey: This adds depth to the sauce and deglazes the pan. For an alcohol-free version, water, chicken or vegetable broth can replace it, though the flavor might vary slightly.
- Basil Leaves: Fresh basil brings an aromatic herbal touch. Make sure to use fresh basil and not dried.
Step by Step Instructions
1) If using dried porcini, soak them in warm water for 20-30 minutes.
2) 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.
3) As the guanciale turns crispy, add the peeled tomatoes and cook over moderate heat until they start to soften.
4) After mix in the tomato passata until well incorporated.
5) 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.
6) 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..
7) 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.
8) Serve the pasta immediately, finishing it off with a sprinkle of grated pecorino.
Storage and Leftovers
Allow the spicy sausage pasta to cool to room temperature before transferring to a storage container. Store the leftover pasta in an airtight container in the refrigerator for up to 3-4 days.
To reheat, transfer the desired portion to a microwave-safe dish, cover loosely, and microwave in short intervals, stirring in between, until heated throughout. Alternatively, you can bake leftovers in a preheated oven at 180°c (356°F) until hot through. Sprinkle with some grated pecorino or Parmigiano before baking.
FAQs
Soppressata is an Italian salami (a fermented and dried sausage) and a specialty in the southwestern Italian region of Calabria. While there are variations, the primary distinction lies between the sweet (dolce) and spicy (piccante) versions.
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.
While fileja pasta is a very typical Calabrian pasta, it is less common in general supermarkets outside of Italy. However, specialty Italian grocery stores or online retailers often carry it. If unavailable, rigatoni is a good substitute.
More Recipes You May Like:
- Bread Gnocchi with Sausage
- Fileja Tropeana
- Elicoidale with Tropea onions
- Long fusilli with pesto Calabrese
- Tajarin Pasta with Beef Sausage
If you do try this spicy sausage pasta 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!
Spicy Sausage Pasta (Fileja alla Silana)
Ingredients
- 14 oz fileja pasta or rigatoni or other short pasta tubes
- 10 fresh tomatoes blanched and peeled (see note)
- 14 oz tomato passata or polpa. I used polpa from Mutti
- 3 ½ oz guanciale (pork cheek) 2 thick slices cut into small cubes or pancetta
- 3 ½ oz soppressata or other spicy salami/sausage cut into cubes
- 5 oz caciocavallo Silano or provola, provolone or mozzarella cut into cubes
- 1 red onion I used a Tropea onion from Calabria. Peeled and chopped
- 2 oz dried porcini (2oz) or 4oz frozen. Dried need to be soaked in warm water.
- 1 handful pecorino grated
- 1 handful basil leaves
- 1-2 teaspoon peperoncino flakes (red chili pepper) as required
- 2-3 tablespoon extra virgin olive oil
- 1 fl oz whiskey or brandy
- salt for pasta and to taste
- Freshly ground black pepper. to taste
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
- 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.
Nutrition
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If you are interested in learning how to make other homemade pasta and different types of gnocchi, check out my shop for some great video online courses from my friends in Rome!
Nothing beats learning to make pasta from Italians! Plus, while you're there, why not order a copy of one of my pasta recipe cookbooks or check out some recommended pasta-making tools?
Shelley says
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!
The Pasta Project says
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!
Jere Cassidy says
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.
The Pasta Project says
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!
Mike says
My mom makes it as good as anyone in Italy. Her people have been making it for generations. Straight from the boat!
Cathleen @ A Taste of Madness says
This looks perfect!! I am all about your pasta recipes. I need to give this a go sometime!
The Pasta Project says
Thank you, Cathleen!
Amanda says
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!
The Pasta Project says
Absolutely, Amanda! It's lovely to do something a little different!
Denise says
Your pasta looks so filling and satisfying! What a lovely dish to serve to my family.
The Pasta Project says
Thank you, Denise!
Danielle says
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.
The Pasta Project says
It's a great goal to want to try them all Danielle!
Kelly Anthony says
I'm going to make this for my husband because he loves a good pasta dish with lots of meat especially pork cheek.
The Pasta Project says
I hope he loves it as much as I do Kelly!
Constance Smith says
I absolutely love soppressata, and love how you used it in this dish. Great recipe!
The Pasta Project says
Thank you, Constance. I love it too, it's such a great salami for this dish!
Stine Mari says
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.
The Pasta Project says
La Sila is breathtaking! The pasta recipe is pretty amazing too!
LexiBites says
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
The Pasta Project says
Thank you, Lexi! That is a real compliment! And you are so right, simple is beautiful.
Pam Greer says
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!
The Pasta Project says
It's a great choice for favorite Pam!
Danielle says
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.
The Pasta Project says
Thank you, Danielle! I hope you try it and love it!
Dannii says
That looks like a delicious pasta dish, with all my favourite flavours.
The Pasta Project says
Thank you, Dannii! I hope you try and love it!
Paula Montenegro says
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.
The Pasta Project says
Thank you, Paula! This recipe is really delicious!
Helen says
I love learning about all the unique regional pasta shapes. Thanks for sharing this recipe!
The Pasta Project says
Thank you, Helen! There is always something to learn, and of course it all tastes beautiful too!
Julia says
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!
The Pasta Project says
You could recreate this too Julia! Let me know if you do, love to hear how it turns out!
Bintu | Recipes From A Pantry says
Pasta is the ultimate comfort food - this looks like a hearty and filling meal.
The Pasta Project says
Thank you, Bintu! Pasta is perfect for every occasion!
David says
The pasta looks delicious and I really enjoyed reading about the background. Sharing!
The Pasta Project says
Thank you, David! I love sharing what I learn!
Sara says
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!
The Pasta Project says
Thank you, Sara! Let us know if you try it!
Veena Azmanov says
Delicious and Pasta is one of my family favorite. Awesome combinations and flavors. Definitely my comfort meal too.
The Pasta Project says
Thank you, Veena!