It’s a simple yet flavourful Italian pasta dish that showcases the rich, spicy flavour of Capocollo from Calabria.
Ingredients:
- 400g fusilli pasta
- 150g capocollo calabrese, thinly sliced and cut into strips
- 1 can (400g) of diced tomatoes (or use fresh cherry tomatoes, halved)
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 chilli pepper (optional, for extra heat), chopped
- Olive oil
- Salt and pepper to taste
- Fresh basil leaves, torn
- Grated Pecorino Romano or Parmesan cheese
Method:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the fusilli according to the package instructions until al dente. Reserve some pasta water before draining.
- Prepare the Sauce:
- In a large skillet, heat a generous drizzle of olive oil over medium heat. Add the garlic, onion, and chilli pepper and sauté until fragrant and the onions are soft.
- Add the strips of Capocollo and cook for a few minutes until slightly crispy.
- Combine with Tomatoes:
- Add the diced tomatoes to the skillet. Season with salt and pepper. Let it simmer for about 10 minutes, allowing the flavours to meld together. If the sauce is too thick, add a little pasta water.
- Toss and Serve:
- Add the cooked fusilli to the skillet, tossing well to coat the pasta with the sauce. Stir in the fresh basil leaves.
- Serve hot, topped with grated Pecorino Romano or Parmesan cheese if desired.
Buon appetito!
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