Named after the shoemakers of Campania, Pasta allo Scarpariello (skar-pah-ree-hello) is the creamiest and most flavorful pasta al pomodoro you’ve ever had in your life.
We tried Scarpariello for the first time in the tomato fields of Piennolo farmer Pasquale. We couldn’t believe such a simple tomato sauce could be so savory, so complex, so lush, so umami.
The secret is all in the combination of Piennolo tomato’s sweet minerality and Vacche Rosse cheese’s fatty sapidity. Factor in chunky, extremely satisfying Faella Rigatoni to mop up all that rich sauce and you have a total crowd pleaser. Using Piennolo tomatoes is key: they have a multidimensional flavor that makes this dish what it is.
It tastes like you’ve been cooking for days, but takes just 15 minutes. While the pasta boils to al dente perfection, Piennolo tomatoes sizzle in the pan with EVOO and garlic. Add the cooked Rigatoni and a hefty handful of grated cheese to the tomato sauce all at once: you’ll be rewarded with a velvety, glossy, unforgettable pasta al pomodoro.
PS: Don’t be shy with the sauce, scarpetta is mandatory with Scarpariello!