Strong flavors of Southern Italy come together in this pasta featuring Capocollo, sweet red onions and fiery Calabrian chilies.
3 pounds Barilla Collezione Casarecce
1/2 cup extra virgin olive oil, divided
3 medium red onions, thinly sliced
6 calabrian chilies, julienned
12 ounces capocollo, julienned
3 quarts cherry tomatoes, halved
3 cups tomato passata
1-1/2 cups panko bread crumbs
3 tablespoons chopped Italian parsley
6 ounces grated pecorino romano cheese
- Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 minutes less than directed on package.
- Heat 1/4 cup olive oil in large rondeau on medium heat. Add onions and chilies; cook 3-5 minutes or until softened. Add capocollo; cook 1-2 minutes stirring frequently. Add tomatoes, passata and salt to taste. Reduce heat to medium-low; simmer 2-3 minutes until heated through. Add pasta to sauce; toss to coat.
- Meanwhile, heat remaining oil in separate skillet on medium heat. Add panko and parsley; toss 4-6 minutes until golden brown. Transfer mixture to bowl; combine with cheese.
- Top each serving topped with bread crumb mixture.