Rigatoni Pasta "alla Giancaleone": italian recipe
The pasta “Giancaleone” has become, for some decades, a typical dish of the province of Cosenza and its culinary tradition. Initially diffused in restaurants near Cosenza, it is now a modern "classic" of which neither the origins nor the derivation of the name are known.
It is very likely that “Giancaleone” pasta was invented by the students of the University of Calabria, and then spread rapidly throughout the region. It is in fact a cheap, tasty and nutritious dish, ideal for the needs of the student out of the ordinary.
There are two versions linked to one of its fundamental ingredients. In fact, it can be prepared with both pancetta and speck, and some use them together. The peculiarities of this dish are mainly linked to its creaminess and smoky flavor. But let's get to the ingredients and its preparation.
Ingredients for 4-6 people
- 500 gr of rigatoni
- 500 gr of tomato sauce
- 100 gr of stretched pancetta or speck
- 200 gr of smoked scamorza cheese
- 100 ml of cream
- olive oil
- black pepper
1) Put the water pot on the fire to save time.
2) Cut the pancetta or the speck into cubes and brown the cubes in a large pan with a drizzle of extra virgin olive oil. If you use pancetta or guanciale, the oil is not needed because the loose fats will be sufficient.
3) Then pour the tomato sauce into the pan over a low flame, stirring constantly.
4) Cut the smoked cheese into cubes and keep aside.
5) Pour the cream into the pan while continuing to stir.
6) When the water boils, add 500 gr of rigatoni. You can also use other formats but the rigatoni are ideal because they better collect the sauce and have a more inviting and traditional visual impact.
7) Drain the pasta 2 minutes before the time indicated on the package and pour it into the pan mixing it with the sauce.
8) Add smoked scamorza and continue to stir so that everything is blended.
9) Add a pinch of black pepper before serving.
Your “Giancaleone” pasta is ready, enjoy your meal!