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Shepherd’s Style Pasta (Pasta alla Pecorara)

Shepherd’s Style Pasta (Pasta alla Pecorara)

By Rose HattabaughFebruary 25, 2025

  • Makes
    6-8 servings
  • Cook Time
    1 hour
  • Rating

Known as “shepherd’s style pasta,” pasta alla pecorara gets its name from its use of sheep’s milk cheese and local vegetables. We were inspired by Abruzzese home cook Luisa Carinci, who enhanced her version with pancetta. Carinci seasoned her sauce with marjoram, which grows abundantly in the region and tastes like a sweeter, more delicate oregano. If you can’t find it, fresh oregano works fine. The sauce traditionally is paired with a handmade ring-shaped pasta called anellini. In its place, we call on store-bought orecchiette, which does an excellent job of catching chunks of the rustic sauce.

Tip

Don’t rush the cooking of the pancetta and aromatics. Keeping the pot covered and the heat on medium-low will give the pancetta time to render its fat and for the aromatics to relinquish their flavor and become meltingly soft.

Ingredients
  • ¼

    cup plus 1 tablespoon extra-virgin olive oil, plus more to serve

  • 1

    large zucchini (about 12 ounces), cut into ½-inch cubes

  • 1

    small Italian eggplant (about 8 ounces), cut into ½-inch cubes

  • 1

    medium red bell pepper, stemmed, seeded and cut into ½-inch pieces

  • Kosher salt and ground black pepper

  • 4

    ounces pancetta, chopped

  • 1

    small yellow onion, finely chopped

  • 2

    medium carrots, peeled and finely chopped

  • 1

    medium celery stalk, finely chopped

  • 1

    pound orecchiette

  • 14½

    ounce can crushed tomatoes

  • 1

    tablespoon finely chopped fresh marjoram or oregano

  • 1

    cup lightly packed fresh basil, chopped

  • ½

    ounce Parmesan cheese, finely grated (¼ cup), plus more to serve

  • Whole-milk ricotta or crumbled ricotta salata cheese, to serve

Step 1

In a Dutch oven over medium, heat ¼ cup oil until shimmering. Add the zucchini, eggplant, bell pepper, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, until the vegetables are tender but still hold their shape, 10 to 12 minutes. Transfer to a plate and set aside.

Step 2

To the fat remaining in the pot, add the pancetta, onion, carrots and celery. Cover and cook over medium-low, stirring occasionally, until the pancetta is beginning to brown and the vegetables are softened, 18 to 20 minutes.

Step 3

Meanwhile, in a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain. Drizzle the pasta with the remaining 1 tablespoon oil and toss.

Step 4

To the mixture in the Dutch oven, add the tomatoes, marjoram and ½ cup pasta water. Bring to a simmer over medium and cook, uncovered and stirring, until a wooden spoon drawn through leaves a trail, 5 to 6 minutes. Add the pasta and vegetables; cook, stirring, until heated through, 2 to 3 minutes. Stir in the basil and Parmesan; add additional cooking water as needed if the mixture looks dry. Taste and season with salt and pepper. Serve topped with ricotta, additional oil and additional Parmesan.

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