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Pasta From Calabria
Calabria is located in the tip of the the Italian boot. Over the years, Calabria was occupied by a variety of conquerors from
many nations that left their influence on Calabrian food, traditions, and customs. The Arabs brought oranges, lemons,
raisins, artichokes, and eggplants; all of which remain important ingredients in the traditional dishes of this region. Calabria
is the land of the eggplant and tomato, and the region has the perfect growing conditions for them. There are almost no
dishes that are made without peperoncini, whether fresh or dried, whole or ground, the red pods are seen everywhere.
Beans are also important in Calabrian cuisine. Fava beans, picked fresh and shelled, are a delicacy that is often served with
a glass of wine. Olives, fennel, and red onion are also some of the principal crops of Calabria. The onions are particularly
mild and are used not only in stews and sautés but are also eaten raw. Although vegetables play a more important role than
meat in this region, pork, lamb and goat are the dominant meats. The meat is often roasted with herbs and potatoes or made
into a pasta sauce. Pigs are also a major source of sausage products. Surrounded by the sea, Calabrians enjoy tuna,
swordfish, anchovies and sardines, as well as octopus, clams, and mussels.
many nations that left their influence on Calabrian food, traditions, and customs. The Arabs brought oranges, lemons,
raisins, artichokes, and eggplants; all of which remain important ingredients in the traditional dishes of this region. Calabria
is the land of the eggplant and tomato, and the region has the perfect growing conditions for them. There are almost no
dishes that are made without peperoncini, whether fresh or dried, whole or ground, the red pods are seen everywhere.
Beans are also important in Calabrian cuisine. Fava beans, picked fresh and shelled, are a delicacy that is often served with
a glass of wine. Olives, fennel, and red onion are also some of the principal crops of Calabria. The onions are particularly
mild and are used not only in stews and sautés but are also eaten raw. Although vegetables play a more important role than
meat in this region, pork, lamb and goat are the dominant meats. The meat is often roasted with herbs and potatoes or made
into a pasta sauce. Pigs are also a major source of sausage products. Surrounded by the sea, Calabrians enjoy tuna,
swordfish, anchovies and sardines, as well as octopus, clams, and mussels.
Eggless Pasta Dough
One feature common to many Calabrian pasta doughs is the absence of eggs. Calabrians traditionally make
fresh pasta with only flour and water. Hard wheat grows well in Calabria and its gluten content can make
dough that holds together even without the addition of eggs. For everyday meals, Calabrians eat mostly
packaged dry pasta. Homemade fresh pasta is made for Sunday lunch, religious holidays, and other special
occasions. Fusilli are the signature pasta shape of Calabria. Its name is derived from the word fuso,
meaning twisted, because of its spiral shape. Commercial forms of fusilli are made with semolina flour and
water; homemade fusilli are made with wheat flour and are twisted around a metal iron to give them their
characteristic shape. The most traditional sauce for fusilli is sugo, a tomato sauce inflused with the flavor of
braised meat. The sauce absorbs the flavor of the meat but the meat is left behind in the pot when the pasta
is served. The meat is served later as a second course usually accompanied by fried potatoes.
Plain Pasta Dough Recipe
One feature common to many Calabrian pasta doughs is the absence of eggs. Calabrians traditionally make
fresh pasta with only flour and water. Hard wheat grows well in Calabria and its gluten content can make
dough that holds together even without the addition of eggs. For everyday meals, Calabrians eat mostly
packaged dry pasta. Homemade fresh pasta is made for Sunday lunch, religious holidays, and other special
occasions. Fusilli are the signature pasta shape of Calabria. Its name is derived from the word fuso,
meaning twisted, because of its spiral shape. Commercial forms of fusilli are made with semolina flour and
water; homemade fusilli are made with wheat flour and are twisted around a metal iron to give them their
characteristic shape. The most traditional sauce for fusilli is sugo, a tomato sauce inflused with the flavor of
braised meat. The sauce absorbs the flavor of the meat but the meat is left behind in the pot when the pasta
is served. The meat is served later as a second course usually accompanied by fried potatoes.
Plain Pasta Dough Recipe
Basic Sugo - Tomato Sauce
(Makes about 2-1/2 cups)
This is a basic Calabrian sauce that is the foundation of many dishes. It can be served
on its own with any pasta shape. It can also be the starting point for the addition of many
other ingredients. You can use fresh tomatoes or substitute one 28-ounce can of peeled
tomatoes in their juice.
3-1/2 pounds fresh tomatoes, peeled, seeded, and diced.
3 tablespoons olive oil
2 to 3 garlic cloves, minced
5 large basil leaves
Salt
1 fresh or dried hot red pepper or good pinch of red pepper flakes
If you are using canned tomatoes, break them up by hand.
If you prefer a smoother sauce, puree them in a food processor or blender.
Heat the olive oil in a large skillet over medium heat.
Add the garlic and saute until golden, about 1 minute.
Add the tomatoes, basil, salt, and hot pepper.
Simmer, stirring occasionally, until the sauce thickens, about 10 to 15 minutes.
Sauce is ready to serve.
(Makes about 2-1/2 cups)
This is a basic Calabrian sauce that is the foundation of many dishes. It can be served
on its own with any pasta shape. It can also be the starting point for the addition of many
other ingredients. You can use fresh tomatoes or substitute one 28-ounce can of peeled
tomatoes in their juice.
3-1/2 pounds fresh tomatoes, peeled, seeded, and diced.
3 tablespoons olive oil
2 to 3 garlic cloves, minced
5 large basil leaves
Salt
1 fresh or dried hot red pepper or good pinch of red pepper flakes
If you are using canned tomatoes, break them up by hand.
If you prefer a smoother sauce, puree them in a food processor or blender.
Heat the olive oil in a large skillet over medium heat.
Add the garlic and saute until golden, about 1 minute.
Add the tomatoes, basil, salt, and hot pepper.
Simmer, stirring occasionally, until the sauce thickens, about 10 to 15 minutes.
Sauce is ready to serve.
Peperoncini
Calabria is the main producer and consumer of hot chili peppers, or
peperoncini as they are called in Italian. They are also called
diavoletti or little devils. Whether fresh or dried, they lend their fiery
character to countless recipes. The peperoncini plants thrive in hot
climates; in fact, the hotter the climate, the spicier the fruits become.
The berrylike fruits are first green and turn bright red or dark red
when entirely mature. They can be used during all stages of maturity.
peperoncini as they are called in Italian. They are also called
diavoletti or little devils. Whether fresh or dried, they lend their fiery
character to countless recipes. The peperoncini plants thrive in hot
climates; in fact, the hotter the climate, the spicier the fruits become.
The berrylike fruits are first green and turn bright red or dark red
when entirely mature. They can be used during all stages of maturity.
In Italy, the medium-hot varieties seem to be preferred. The short veneti are either canned green or
served broiled as part of an antipasti. The longer and slender lombardi are suitable for canning and
when red and ripe are used for drying and as a staple seasoning that can be stored. When
peperoncicni are ripe and red but not yet dried, they are lined up on strings and hung up to dry. While
they are drying, they hang for decoration outside of homes and vegetable stands in southern Italy. The
pods will maintain their heat and flavor even when dried. To clean the pods, wear gloves or be sure to
wash your hands thoroughly after handling them. A Calabrian specialty is paparul crusch which are
dark red pepper pods that are sun-dried in autumn and fried whole and served as an appetizer. For
seasoning purposes, the pods are also crushed and sautéed in olive oil or added to dishes. In
southern Italy, ground chili peppers are sometimes added to salami and cheeses. Also, hot peppers
are preserved in oil to produce flavorful, spicy oil.
To make a very hot peperoncini oil, put 5 to 6 very hot dried pepperoncini in one cup of olive oil in a
glass jar. Leave at room temperature for about 2 weeks; periodically giving the jar a shake.
Use a few drops of the oil to season and give spice to salads, pasta, pizza, beans, or stews with meat.
served broiled as part of an antipasti. The longer and slender lombardi are suitable for canning and
when red and ripe are used for drying and as a staple seasoning that can be stored. When
peperoncicni are ripe and red but not yet dried, they are lined up on strings and hung up to dry. While
they are drying, they hang for decoration outside of homes and vegetable stands in southern Italy. The
pods will maintain their heat and flavor even when dried. To clean the pods, wear gloves or be sure to
wash your hands thoroughly after handling them. A Calabrian specialty is paparul crusch which are
dark red pepper pods that are sun-dried in autumn and fried whole and served as an appetizer. For
seasoning purposes, the pods are also crushed and sautéed in olive oil or added to dishes. In
southern Italy, ground chili peppers are sometimes added to salami and cheeses. Also, hot peppers
are preserved in oil to produce flavorful, spicy oil.
To make a very hot peperoncini oil, put 5 to 6 very hot dried pepperoncini in one cup of olive oil in a
glass jar. Leave at room temperature for about 2 weeks; periodically giving the jar a shake.
Use a few drops of the oil to season and give spice to salads, pasta, pizza, beans, or stews with meat.
Rigatoni alla Calabrese
(Serves 6)
(Serves 6)
3 tablespoons olive oil
1 medium onion, diced
1 pound Italian sausage, removed from casings
2 garlic cloves, minced
1 large pinch of red pepper flakes
Salt and pepper
1/2 cup dry red wine
1 (28 ounce) can tomato puree (or use sugo recipe above)
1/2 cup chicken or beef broth
2 teaspoons dried oregano
1 pound rigatoni
1 cup ricotta cheese
1/2 cup grated pecorino Romano
Heat olive oil in a large wide saucepan over medium-high heat.
Add the onion and sauté until soft. 3 to 5 minutes.
Add the sausage, garlic, and red pepper flakes.
Cook until the sausage begins to brown, about 5 minutes.
Add the wine and cook until evaporated, about 3 minutes.
Add the tomatoes, broth, some salt, and oregano.
Bring the sauce to a boil, reduce to low, and simmer 30 to 40 minutes.
Cook the rigatoni in boiling salted water until al dente.
Transfer the pasta to a colander to drain.
Add the pasta to the sauce.
Stir in the ricotta and Parmesan cheese.
Season with salt and pepper.
Toss to mix well.
Transfer to a serving dish and drizzle with additional olive oil.
1 medium onion, diced
1 pound Italian sausage, removed from casings
2 garlic cloves, minced
1 large pinch of red pepper flakes
Salt and pepper
1/2 cup dry red wine
1 (28 ounce) can tomato puree (or use sugo recipe above)
1/2 cup chicken or beef broth
2 teaspoons dried oregano
1 pound rigatoni
1 cup ricotta cheese
1/2 cup grated pecorino Romano
Heat olive oil in a large wide saucepan over medium-high heat.
Add the onion and sauté until soft. 3 to 5 minutes.
Add the sausage, garlic, and red pepper flakes.
Cook until the sausage begins to brown, about 5 minutes.
Add the wine and cook until evaporated, about 3 minutes.
Add the tomatoes, broth, some salt, and oregano.
Bring the sauce to a boil, reduce to low, and simmer 30 to 40 minutes.
Cook the rigatoni in boiling salted water until al dente.
Transfer the pasta to a colander to drain.
Add the pasta to the sauce.
Stir in the ricotta and Parmesan cheese.
Season with salt and pepper.
Toss to mix well.
Transfer to a serving dish and drizzle with additional olive oil.
Baked Pasta with Hard Boiled Eggs
(Serves 6)
(Serves 6)
Many Italians in the southern regions of Italy and Sicily add hard boiled eggs to their pasta.
The eggs add another layer of taste to the dish along with some protein.
1 pound cavatappi, fusilli, or penne pasta
4 cups Tomato Sauce (Sugo), divided
1 cup pecorino romano cheese, divided
2 tablespoon butter, room temperature
6 hard-boiled eggs
1 pound shredded provolone
1/4 cup dry breadcrumbs
Olive oil
Cook the pasta in boiling salted water for 2 minutes less than recommended time.
Drain the pasta and put it in a large bowl.
Add 2 cups of tomato sauce and half of the pecorino cheese.
Stir gently to distribute the ingredients evenly.
Preheat the oven to 400 degrees F.
Grease a baking dish with the butter.
Evenly spread half of the pasta in the baking dish.
Peel and cut the eggs into 1/2-inch slices.
Arrange the egg slices on top of the pasta.
Scatter half of the provolone evenly over the eggs.
Spread one cup of the tomato sauce on top.
Spread the remaining pasta in an even layer.
Spoon on the remaining tomato sauce.
Scatter the remaining pecorino and provolone on top.
Top with the bread crumbs.
Drizzle the top with some olive oil.
Cover the baking dish with foil.
Bake for 30 minutes.
Remove the foil and bake an additional 20 minutes.
The top should be golden brown and crusty.
The eggs add another layer of taste to the dish along with some protein.
1 pound cavatappi, fusilli, or penne pasta
4 cups Tomato Sauce (Sugo), divided
1 cup pecorino romano cheese, divided
2 tablespoon butter, room temperature
6 hard-boiled eggs
1 pound shredded provolone
1/4 cup dry breadcrumbs
Olive oil
Cook the pasta in boiling salted water for 2 minutes less than recommended time.
Drain the pasta and put it in a large bowl.
Add 2 cups of tomato sauce and half of the pecorino cheese.
Stir gently to distribute the ingredients evenly.
Preheat the oven to 400 degrees F.
Grease a baking dish with the butter.
Evenly spread half of the pasta in the baking dish.
Peel and cut the eggs into 1/2-inch slices.
Arrange the egg slices on top of the pasta.
Scatter half of the provolone evenly over the eggs.
Spread one cup of the tomato sauce on top.
Spread the remaining pasta in an even layer.
Spoon on the remaining tomato sauce.
Scatter the remaining pecorino and provolone on top.
Top with the bread crumbs.
Drizzle the top with some olive oil.
Cover the baking dish with foil.
Bake for 30 minutes.
Remove the foil and bake an additional 20 minutes.
The top should be golden brown and crusty.
Spaghetti with Anchovies and Breadcrumbs
(Serves 4)
There are many variations on this type of pasta and breadcrumb recipe including some with
sardines, olives, or fennel. It is a traditional dish served on St. Joseph's Day, as his day is the
feast of bread, with breadcrumbs symbolizing the sawdust in St. Joseph’s carpenter shop.
12 anchovy fillets in olive oil, drained
Salt
1 pound spaghetti
1/2 cup olive oil
6 large garlic cloves, minced
Large pinch of red pepper flakes
2 tablespoons chopped fresh parsley
2/3 cup toasted breadcrumbs
Finely chop 6 anchovy fillets; cut the remaining 6 into 1/2-inch pieces; set aside.
Cook the pasta in boiling salted water until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat.
Add the garlic, red pepper, and finely chopped anchovies.
Cook, stirring until the anchovies dissolve.
Remove the skillet from the heat.
Stir in the parsley and remaining anchovies.
Reserve 1 cup of the pasta water and drain the pasta.
Add the pasta to the skillet with the anchovy sauce.
Toss until the strands are well coated.
Add some of the reserved pasta water if the mixture seems too dry.
Set aside 2 tablespoons of the toasted bread crumbs.
Add the remaining crumbs to the skillet and toss the pasta again.
Transfer the pasta to individual serving bowls.
Top each serving with a sprinkling of the reserved bread crumbs.
(Serves 4)
There are many variations on this type of pasta and breadcrumb recipe including some with
sardines, olives, or fennel. It is a traditional dish served on St. Joseph's Day, as his day is the
feast of bread, with breadcrumbs symbolizing the sawdust in St. Joseph’s carpenter shop.
12 anchovy fillets in olive oil, drained
Salt
1 pound spaghetti
1/2 cup olive oil
6 large garlic cloves, minced
Large pinch of red pepper flakes
2 tablespoons chopped fresh parsley
2/3 cup toasted breadcrumbs
Finely chop 6 anchovy fillets; cut the remaining 6 into 1/2-inch pieces; set aside.
Cook the pasta in boiling salted water until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat.
Add the garlic, red pepper, and finely chopped anchovies.
Cook, stirring until the anchovies dissolve.
Remove the skillet from the heat.
Stir in the parsley and remaining anchovies.
Reserve 1 cup of the pasta water and drain the pasta.
Add the pasta to the skillet with the anchovy sauce.
Toss until the strands are well coated.
Add some of the reserved pasta water if the mixture seems too dry.
Set aside 2 tablespoons of the toasted bread crumbs.
Add the remaining crumbs to the skillet and toss the pasta again.
Transfer the pasta to individual serving bowls.
Top each serving with a sprinkling of the reserved bread crumbs.
Toasted Fresh Bread Crumbs
(Makes about 3/4 cup)
Toasted breadcrumbs can be made by sauteing them in a skillet or baking them in an oven.
In a skillet:
Warm 2 tablespoon olive oil in a 10-inch skillet over medium heat.
Add 3/4 cup of fresh breadcrumbs and stir to coat with oil.
Cook, stirring constantly, until the crumbs are golden brown and crunchy, about 5 minutes.
In the oven:
Place 3/4 cup of fresh bread crumbs in a bowl with 2 tablespoons olive oil.
Using your hands, gently combine the ingredients.
Spread the breadcrumbs on a baking sheet and place in a 350 degree F. oven.
Bake about 8 minutes, stirring a couple of times, until golden brown and crisp.
(Makes about 3/4 cup)
Toasted breadcrumbs can be made by sauteing them in a skillet or baking them in an oven.
In a skillet:
Warm 2 tablespoon olive oil in a 10-inch skillet over medium heat.
Add 3/4 cup of fresh breadcrumbs and stir to coat with oil.
Cook, stirring constantly, until the crumbs are golden brown and crunchy, about 5 minutes.
In the oven:
Place 3/4 cup of fresh bread crumbs in a bowl with 2 tablespoons olive oil.
Using your hands, gently combine the ingredients.
Spread the breadcrumbs on a baking sheet and place in a 350 degree F. oven.
Bake about 8 minutes, stirring a couple of times, until golden brown and crisp.
