Paccheri allo Scarpariello

Pasta allo Scarpariello: an icon of Neapolitan cuisine Pasta allo Scarpariello is a classic dish from Neapolitan tradition, born in the city’s narrow streets as a way to use up leftovers. The name comes from shoemakers (scarpari), who on their days off would prepare this simple and flavorful pasta dish using leftover sauce and cheese they received as “payment.” Today, Scarpariello is considered a true specialty of Italian cuisine, appreciated for its authenticity and creamy texture. Key Ingredients and Variations The main ingredients are few yet essential: tomatoes—our recipe features Mutti Cherry Tomatoes for their natural sweetness—Pecorino Romano, Parmigiano Reggiano, fresh basil and chili pepper. For an extra layer of flavor, variations include adding provolone or smoked scamorza for a gooey, bold touch. Some versions also feature pancetta, seasonal vegetables, or seafood. The Secret to Perfect Creaminess The preparation relies on pan-tossing (mantecatura): the pasta, drained while very al dente, finishes cooking in the sauce, absorbing all its flavors. The final addition of cheese enhances the sauce’s creaminess, coating the pasta for an explosion of taste. Tips and Curiosities We’ve chosen paccheri for this recipe, but spaghetti and mezzi rigatoni work just as well. Though originally a humble dish, Scarpariello has become a gourmet icon thanks to its versatility and ability to adapt to modern tastes. Scarpariello is a perfect example of how Neapolitan cuisine transforms simple ingredients into culinary masterpieces—ideal for casual dinners or festive lunches with friends.