Pasta allo Scarpariello is a very tomatoey pasta al pomodoro with all the creaminess of grated parm. Is there anything more comforting than these three ingredients combined together? We learned how to make Scarpariello from farmer Pasquale of Sapori Vesuviani, his mamma Anna makes it at least once a week! Cooking down their super flavorful Piennolo tomatoes for just 15 minutes transforms them into a complex, luscious sauce. Add in a heavy handful of grated Vacche Rosse cheese to create a thick, creamy texture for those Rigatoni Faella to cling to and you’re in for the most satisfying tomato sauce of your life.
This recipe was invented by the calzolai, or cobblers, of the Spanish Quarter in Naples. “Allo scarpariello” means “in the style of the shoemakers”, who were occasionally paid for their services in cheese. They used plenty for this dish, and so should you!
Ingredients
TIME: 20 minutes
SERVES: 5
- Coarse Sea Salt, to taste
- Rigatoni Faella, 1 bag (500g / oz)
- Extra virgin olive oil, as needed
- Garlic clove, 1, peeled and left whole
- Piennolo tomatoes, 1 jar (520g/ oz)
- Vacche Rosse Cheese, about 60g / oz, finely grated
Preparation
- Bring a large pot of water to a boil and season with coarse sea salt.
- Heat some olive oil in a large heavy-bottomed pan and add the garlic clove. As soon as it begins to brown, stir in the Piennolo tomatoes. Simmer on low for 15 minutes or so.
- Meanwhile, cook the rigatoni. They’ll be al dente in 12-14 minutes (depending on your preference).
- Remove the Piennolo sauce from the heat, discard the garlic clove, and stir in a few handfuls of grated Vacche Rosse cheese. Add the drained rigatoni, stirring together and emulsifying the sauce with pasta water, a spoonful at a time.
- Divide between bowls and serve with more cheese and extra virgin olive oil.
