Pasta alla Giancaleone

Ingredients

Preparation

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, heat the olive oil in a large pan over medium heat. Add the chopped salami and cook for 3 to 4 minutes, stirring occasionally, until the meat is lightly crisp and the oil is a reddish-orange colour.
3. Add the passata and season with salt and pepper to taste. Bring the sauce to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
4. While the sauce cooks, add the pasta to the boiling water and cook 1 minute less than package directions. The pasta will finish cooking in the sauce. Before draining, reserve about 1 cup of the starchy pasta cooking water.
5. In a medium-sized bowl, combine the ricotta and Pecorino Romano or Parmesan. Add a few tablespoons of the reserved pasta water and mix until smooth and creamy. Season with salt and pepper, if needed.
6. Drain the pasta and add it directly to the pan with the tomato and salami sauce. Toss over medium-high heat for 1 to 2 minutes, adding a bit more pasta water if needed, until the pasta is well coated and glossy.
7. Lower the heat and stir in the ricotta mixture until creamy and well combined. Add the smoked scamorza and toss until the cheese is just melted and incorporated into the sauce.
8. Serve immediately with a little extra grated Pecorino Romano or Parmesan and freshly ground black pepper, if desired. Buon appetito!
   
   
   
   

FREQUENTLY ASKED QUESTIONS

1. What can I use instead of Calabrese salami?
   
   For a similar spicy, savoury flavour, try soppressata or any other spicy Italian salami. In a pinch, you could also use finely chopped spicy pepperoni. Look for a salami with some fat, as it will render into the pan and add flavour to the tomato sauce.
2. I can’t find smoked scamorza. What can I use instead?
   
   Smoked mozzarella, cheddar or Provolone are the closest easy-to-find substitutes, and they melt beautifully into the sauce. If you end up using regular Provolone or mozzarella, add a little extra freshly ground black pepper to the sauce to bring some of that smoky, savoury character back.
3. Can I make this pasta less spicy?
   
   Absolutely. Use a mild Italian salami or go with a blend of spicy and mild. The tomato, ricotta, and smoked cheese will still give you plenty of flavour.