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Penne with Pancetta, Provolone and Salami (Penne alla Silana)

Penne with Pancetta, Provolone and Salami (Penne alla Silana)

By Rose HattabaughJune 11, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes

This substantial pasta dish comes from the Sila area of Calabria in southern Italy, a region known for bold, intensely flavorful ingredients. Pasta alla silana combines cured meats and two kinds of cheese, along with tomatoes, chili and onion. Classic versions also include porcini mushrooms, but we found the dish to be loaded with flavor without the porcini, so we left them out. The regional pasta for this is fileja, an elongated tubular shape formed by rolling dough around a slender rod. It’s difficult to find in the U.S., but penne works perfectly.

Tip

Don’t use hard salami, as its texture is too chewy for this dish. Opt for a softer variety, such as Genoa salami, which usually is sold by the pound at the supermarket deli counter. Since the salami is cut into ¼-inch cubes for tossing with the pasta, ask for it to be cut as a chunk rather than thinly sliced.

Ingredients
  • 1

    pound penne or fileja pasta

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium red onion, chopped

  • 3-4

    ounces pancetta, chopped

  • ¾-1 ½

    teaspoons red pepper flakes

  • 1

    28-ounce can whole tomatoes, crushed by hand

  • 4

    ounces Genoa salami or spicy salami (see headnote), cut into ¼-inch cubes

  • 3

    ounces provolone or aged provolone cheese, cut into ¼-inch cubes

  • 1

    cup lightly packed fresh basil, roughly chopped, divided

  • 1

    ounce pecorino Romano cheese, finely grated (½ cup), divided

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain and return the pasta to the pot.

Step 2

Meanwhile, in a 12-inch skillet over medium-high, heat the oil until shimmering.

Add the onion and the pancetta, then cook, stirring occasionally, until the onion starts to soften and the pancetta is crisp, 3 to 5 minutes.

Stir in the pepper flakes and tomatoes with juices. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.

Step 3

Add the sauce to the pot with the drained pasta, along with the salami, provolone, half the basil, half the pecorino and ½ cup of the reserved pasta water.

Toss well, adding more pasta water if needed so the sauce coats the noodles.

Taste and season with salt and black pepper. Serve sprinkled with the remaining basil and the remaining pecorino.