pasta allo scarpariello

This delicious pasta recipe is like a creamy, spicy, cheesy version of a classic sugo recipe.It’s a great meat free dinner or dinner party dish, with a salad. You can make it with any pasta you fancy but it works particularly well with a big ass chunky pasta. I made it with papadelle, but also look forward to making it with manicotti, calamarata or any large pasta.

Recipe for 3-4 people or multiply for more people


300g Pasta of your choice

1/4 cup or 30g of grated pecorino

400g tin of Italian tomatoes

1/3 cup or 70g of good olive oil

1/4 cup or 30g of grated parmesan

A big bunch of fresh basil

1-2 cloves of minced garlic

1/2 red chilli finely chopped

1/2 tsp of maple syrup or sugar

salt and pepper to taste


Firstly cook the pasta according to the instructions on the packet, drain reserving a cup of the cooking water and set aside.

Meanwhile in a large heavy bottomed pan, I use the largest non stick frying pan from Ikea, heat the olive oil and add the chopped chilli. Stir fry it for a few minutes on a gentle heat and then add the garlic and cook for a minute. Now add the tin of tomatoes and maple syrup and cook for ten minutes or until the sauce has reduced. Add salt and pepper to taste.

Now add the cooked pasta and stir through the sauce. Add some of the basil leaves and gradually add the grated pecorino and parmesan stirring them through until you have a creamy cheesy sauce, adding some of the pasta cooking water if necessary to keep it creamy.

Serve immediately with lots more basil leaves.

4 thoughts on “pasta allo scarpariello

  1. I eventually got round to making this tonight …. absolutely loved it, so much for it serving 3-4 two of us ate the lot (I could eat it all over again). Such great flavours and truly delicious… another triumph thank you!

  2. Really delicious, quick and simple to put together and very much enjoyed by someone hard to please with vegetarian dishes!

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