Spicy Sausage Pasta (Fileja alla Silana)

Method8 steps · about 1 hr

1. 1

   Step 1: If using dried porcini, soak them in warm water for 20-30 minutes.

   Soak porcini · 30 minUses 2 oz dried porcini OR 4 oz frozen porcini · Warm water as needed to soak the dried porcini; keep the soaking liquid

2. 2

   Step 2: Heat the olive oil in a large pan. Add the chopped red onion (1) with the diced guanciale (3½ oz), soppressata (3½ oz) and chilli flakes, as shown in the source sauté-pan photograph. Cook until the onion begins to soften and guanciale fat becomes translucent. Pour in the whiskey or brandy (1) and let it reduce.

   Uses 2-3 tbsp extra virgin olive oil · 1 red onion (I used a Tropea onion from Calabria. Peeled and chopped) · 3½ oz guanciale or pancetta, cut into small cubes · 3½ oz soppressata or spicy salami, cut into cubes · 1-2 tsp peperoncino flakes (red chili pepper) (as required) · 1 fluid ounce whiskey or brandy

   
3. 3

   Step 3: As the guanciale turns crispy, add the peeled tomatoes (10) and cook over moderate heat until they start to soften.

   Uses Sautéed onion and cured pork with chilli and reduced spirit · 10 fresh tomatoes (blanched and peeled (see note))

   
4. 4

   Step 4: After mix in the tomato passata (14 oz) until well incorporated.

   Uses Cured pork and onion with softened fresh tomatoes · 14 oz tomato passata (or polpa. I used polpa from Mutti)

   
5. 5

   Step 5: Put a pot of water on to boil for the pasta. Add salt once it starts to boil. Once the water returns to a boil, cook the pasta al dente based on its packaging instructions.

   Uses Water as needed to boil the pasta · salt (for pasta and to taste) · 14 oz fileja pasta (or rigatoni or other short pasta tubes)

6. 6

   Step 6: As the pasta cooks, add either the soaked dried porcini with their retained soaking liquid, or the frozen porcini if choosing that alternative. Season with salt and black pepper. Simmer gently until the mushrooms are cooked through and the pasta is ready.

   Uses Complete cooked meat and tomato sauce · Soaked porcini and their soaking liquid only for the dried route · Four ounces frozen porcini only instead of dried · salt (for pasta and to taste) · Freshly ground black pepper. (to taste)

7. 7

   Step 7: Drain the cooked pasta and mix it into the sauce. Fold in the basil and caciocavallo (5 oz) cheese. Let it sit briefly to allow the cheese to melt slightly before serving.

   Uses Drained al dente fileja · Completed pork, tomato and porcini sauce · 1 handful basil leaves · 5 oz caciocavallo, provola, provolone or mozzarella, cubed

8. 8

   Step 8: Serve the pasta immediately, finishing it off with a sprinkle of grated pecorino (1 handful).

   Uses Finished fileja with melted caciocavallo and basil · 1 handful pecorino (grated)