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Home » Recipes » Pasta Sauces

Published: Jul 13, 2021 · Modified: Jul 26, 2021 by Jacqui

Long Fusilli Pasta with Pesto Calabrese


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Long fusilli pasta with pesto Calabrese
Long fusilli pasta with pesto Calabrese

A slightly spicy and creamy pesto sauce from Calabria

Pesto Calabrese is a delicious recipe from Calabria. Although some of the ingredients are cooked, this creamy sauce is eaten cold or just heated when mixed with cooked pasta. It’s also really good as a dip or on bruschetta!

long fusilli pasta with pesto calabrese

Pesto Calabrese will add spice to your pesto life!

This recipe will spice up your pesto life. Pesto Calabrese is a cold creamy sauce made from ripe tomatoes, red bell peppers and ricotta. It’s slightly or very spicy, depending on your preferences, because of the edition of Calabria’s famous peperoncino and very aromatic.

ingredients for pesto calabrese on white plate
Step 1 Gather your ingredients

This is not actually an old traditional Calabrian recipe but includes typical ingredients from Calabria and has become very popular here in Italy. So much so, that Barilla and other companies make and sell it as a ready sauce. Although Barilla’s version doesn’t include ricotta.

chopped tomatoes, red peppers, onions and herbs in white bowls plus ricotta and grated pecorino in white bowls
Step 2 Prepare the pesto ingredients

A little pesto history.

In Italian, the word pesto derives from the verb ‘pestare’ meaning to pound or crush. The original recipe for pesto comes from Liguria, home to pesto Genovese or basil pesto. That pesto is traditionally made using a pestle and mortar. So the word pesto and the English ‘pestle’ derive from the same source! Nowadays, many Italians prefer to use a food blender or processor to make pesto.

chopped red peppers and onions in frying pan
Step 3 Cook the onions in extra virgin olive oil. Once they soften, add the red pepper cut into small pieces. Cook until the peppers also soften.

Although basil pesto is the oldest and most well-known type of Italian pesto, there are other versions, particularly in the Southern Italian regions. Apparently, it was the Genovese sailors who introduced pesto to the Southerners. They in turn invented their own versions of this popular sauce, using local ingredients.(see links below for other pesto recipes)

onions, tomatoes and red peppers cooking in frying pan
Step 4 Add the tomatoes and peperoncino to the pan and cook for about 15 minutes.

Pesto Calabrese is made with some cooked ingredients.

Unlike other types of pesto, pesto Calabrese is made with some cooked ingredients. The onion, red bell peppers and tomatoes need to be cooked before you blend them with the cheeses. I have seen some recipes in which they suggest blending all the ingredients raw and then cooking the sauce for 10 minutes in a small saucepan. But I prefer to do it as in this recipe.

fresh basil, tomatoes, onions and red peppers cooking in frying pan
Step 5 Add the herbs and cook for another couple of minutes.

Other versions of pesto Calabrese.

There are also a number of other versions of pesto from Calabria. Some include eggplant or different kinds of onions or Parmigiano, or a combination of these. I have also come across another type of pesto Calabrese made with olives and sundried tomatoes.

Step 6 Put cooked pesto ingredients in food processor and pulse until you have the right consistency.

However, the most common ingredients are ripe date or vine tomatoes, a red capsicum pepper, Pecorino cheese, red tropea onion, a good quantity of peperoncino (red chilli pepper) to give it that Calabrian kick and fresh ricotta to offset the sharper flavours of the other ingredients.

blended pesto Calabrese sauce in white bowl with added ricotta and grated pecorino
Step 7 Pour sauce into a bowl and add fresh ricotta and grated pecorino

Like all simple recipes, especially those using fresh foods, high-quality ingredients are important and will make all the difference. To get the best result use juicy but ripe vine tomatoes, crisp unwrinkled red bell peppers, Calabrian peperoncino (fresh or dried), fresh Italian ricotta and, if available, Tropea onions.

Pesto Calabrese in white bowl
Step 7 Mix the cheeses into the cooked sauce. Your pesto Calabrese is ready to eat!

The pasta

I used long squiggly fusilli for this recipe. I just love this pasta and its perfect with creamy sauces! However, you can use any of your favourite pasta shapes. I’ve seen recipes for pesto Calabrese with penne, rigatoni, spaghetti, short fusilli and farfalle. So, I think anything goes!

long fusilli pasta from Garofalo

Other ways to make and serve pesto Calabrese

Pesto Calabrese is known as a red pesto. However, although I haven’t tried it, this can be made in a green version too. Just use green capsicums, green tomatoes and green peperoncino. You can also prepare a good quantity of this sauce and freeze it in small portions, so you have it ready for other meals.

long fusilli pasta with pesto calabrese

This pesto is also fabulous as a dip or on bruschetta or even with meat or cheese. So, if you make enough you can try serving it in different ways to see which you like best. Whichever way you serve it I’m sure it will become a firm favourite!

long fusilli pasta with pesto Calabrese

If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you!

Buon appetito!

This recipe was first published in 2017 but has been updated with new photos and text.

Take a look at these other pesto recipes.

  1. Pistachio pesto from Sicily
  2. Pesto Trapanese with busiate
  3. Basil pesto lasagna
  4. Linguine with mint pesto and ricotta cream
  5. Sicilian pesto

SAVE THIS RECIPE FOR LATER?

If you want to save this creamy pesto Calabrese recipe for later, you can print it, bookmark this page or save it to Pinterest.

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long fusilli pasta with pesto Calabrese

Long fusilli pasta with pesto Calabrese

Jacqueline De Bono
A creamy pesto recipe with a spicy kick from Calabria that's quick and easy to make and full of Southern Italian flavour! Perfect on pasta but also great as a dip or on bruschetta! #pesto #italianrecipe
5 from 11 votes
Print Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Calabria, Italian, Mediterranean, Southern Italian
Servings 4
Calories 664 kcal

Ingredients
  

  • 400 g (14oz) long fusilli (I used Garofalo)
  • 250 g (9oz) fresh ricotta (sheep's milk or cow's milk)
  • 50 g (2oz) Pecorino cheese grated vegetarians should use a vegetarian cheese instead.
  • 4 vine tomatoes (or 6-8 datterini tomatoes)
  • 1 large red bell pepper or 2 small ones
  • 1 tropea onion peeled and chopped or other red onion
  • 1/2 tsp peperoncino flakes or 1/2 a fresh or dried chilli pepper. You can use more or less depending on your taste.
  • 1 tsp oregano fresh or dried
  • 1 handful fresh basil leaves
  • salt for pasta and to taste
  • ground black pepper to taste
  • 4 tbsp extra virgin olive oil

Instructions
 

  • Put a pot of water onto boil for the pasta. Add salt once it starts to boil.
  • Prepare the vegetables. Peel and slice the onion, cut the pepper and the tomatoes into pieces. Wash and chop the basil. If using a fresh or dried red chilli pepper, cut into small pieces.
  • Heat the oil In a large frying pan or skillet. Add the onion and cook until slightly soft. Then add the red pepper and cook until it starts to soften too.
  • Add the tomatoes and peperoncino and let the vegetables cook until they are all soft. Add salt and pepper to taste along with the basil and oregano.
  • Remove the vegetables from the pan, let them cool a little and liquidize them with their cooking juices in a food blender or processor. You need to get a smooth creamy consistency. I like it a little rustic, meaning with some small veg pieces.
  • Pour the sauce into a bowl and add 200g of the ricotta and the pecorino. Mix everything together with a fork to incorporate the cheeses.
  • Cook the pasta al dente in the boiling salted water according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and strain it.
  • Return the pasta to the pan and add the sauce. Mix well. If you think the sauce is too dry, add some of the saved pasta cooking water.
  • Serve immediately with the extra ricotta cheese and peperoncino flakes if required.
  • I also served this dish with datterini tomatoes roasted with garlic for 10 minutes in a hot oven.

Notes

This recipe can be made with other types of pasta, although fusilli (long or short) pairs really well with it!
You can freeze this sauce or keep it in the fridge for 2-3 days covered in cling film.
This pesto is also delicious served as a dip or on bruschetta.
Keyword Calabria, Calabrian recipe, fusilli, pesto, pesto Calabrese, pesto pasta

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page 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!?


More Pasta Sauces

  • How to Make and Use Basil Pesto.
  • 7 Italian homemade tomato sauce pasta recipes.
  • Trofie Pasta with Rocket Pesto Recipe
  • Pasta Portofino recipe from Liguria.

Reader Interactions

Comments

  1. Steve says

    February 23, 2023 at 5:34 am

    I found it at ingles

    Reply
  2. Heidy says

    July 19, 2021 at 3:05 pm

    I love your pasta recipes, and this one has become a favorite—all those delicious flavors in one pasta! Thanks for sharing an awesome recipe! Happy Sunday/Monday!

    Reply
  3. Moop Brown says

    July 19, 2021 at 10:56 am

    This is definitely a recipe I need to try as it seems perfect for summer and incredibly authentic.

    Reply
  4. Kim @ Three Olives Branch says

    July 19, 2021 at 12:49 am

    Delicious! This reminds me of a pasta that means so much to me that I had at a restaurant in another state. I am so happy I can make this myself now.

    Reply
  5. Jagruti's Cooking Odyssey says

    July 18, 2021 at 9:07 pm

    Another delicious pasta recipe for me to try out very soon, love pasta and pesto, and pesto calabrese is so tempting!

    Reply
  6. Alex says

    July 18, 2021 at 8:31 pm

    I didn’t know long squiggly fusilli was a thing! I need to look for that. Thanks for the brand tip. And then I can’t wait to make this!

    Reply
  7. Erin says

    July 18, 2021 at 8:23 pm

    I love how you include the history! It’s always interesting. And wow, this looks exquisite! Something we need to try soon.

    Reply
  8. Leslie says

    July 17, 2021 at 4:24 pm

    Another great pasta recipe! I’m loving this Pesto Calabrese recipe you have created. Nothing better than a homemade, pasta recipe!

    Reply
  9. Linnda says

    July 17, 2021 at 7:16 am

    Such beautiful pasta! Love every bite of this fusilli pasta as I am always eager to try a new recipe

    Reply
  10. Anaiah says

    July 15, 2021 at 2:07 am

    This fusilli pasta with pesto calabrese was soo flavorful and delicious! It was the perfect dinner to make for my family who came to visit.

    Reply
  11. Roy says

    July 14, 2021 at 11:07 am

    I can never have enough of pesto and its variations. In fact I was just searching for an authentic version to this, I clicked your blog and there it was!!! Thanks a bunch! Would love to see you do a post on the many variations of pesto someday.

    Reply
  12. Heather says

    July 13, 2021 at 11:38 pm

    I love all of the different ways you can serve this pesto! Thanks for the great suggestions 🙂 I’m always looking for creative ways to use the loads of pesto I have every summer and this sounds perfect.

    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…

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