Calabrian stuffed pasta recipe

To make Calabrian "china" (filled) pasta, a good fresh tomato sauce is used, enriched with tasty fried meatballs, hard-boiled eggs, sausage or sweet soppressata, caciocavallo silano, aged pecorino.

 

The ingredients to prepare Calabrian stuffed pasta.

  • 2 l of tomato puree
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 chilli
  • dried oregano
  • basil
  • 500 g of rigatoni pasta
  • 4 boiled eggs
  • Fried meatballs
  • 1 sweet Calabrian sausage (or soppressata)
  • 200 g of caciocavallo silano
  • 100 g of seasoned pecorino

 

How to prepare Calabrian stuffed pasta

Start with the gravy. To make a good sauce, the advice is to use mixed tomatoes (San Marzano, Piccadilly, well-ripened cherry tomatoes, etc.) or buy a pureed sauce ready with fresh tomatoes.

In a pan, pour a drizzle of extra virgin olive oil and add the clove of garlic, to be removed at the end of cooking, and half a chilli pepper cut into small pieces, to your taste.

Add the tomato puree, salt, oregano and finish cooking.

At this point, go and eliminate the garlic clove and add the previously fried meatballs.

If you want to know the recipe for fried meatballs, you can check on Bottega di Calabria blog.

Start cooking the pasta al dente and, in the meantime, cut the sweet sausage, the eggs and the caciocavallo PDO Silano cutted into coarse chunks.

Take a baking pan and pour a good amount of sauce into the pan, adding the pasta and various condiments.

Mix everything well, covering the last layer with a spoonful of sauce and the well-grated pecorino cheese.

Bake at 180°, until a nice colorful crust forms on the surface.

Your Calabrian stuffed pasta is ready to served and savored.