Paccheri allo Scarpariello
Pasta allo Scarpariello: an icon of Neapolitan cuisine
20 min (COOK TIME: 15 min / PREP TIME: 5 min)
Easy
2 people
Ingredients
-
400
g
Mutti Cherry Tomatoes (Ciliegini)
-
200
g
Paccheri pasta
-
1
clove garlic
-
chili pepper
-
40
g
extra vergine olive oil
-
2
tbsp
grated parmesan
-
2
tbsp
grated pecorino cheese
-
5
leaves
fresh basil
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.
Share the ingredient list
| 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. |
Paccheri allo Scarpariello: Method
- Cook the paccheri in boiling salted water util al dente.
- Crush the peeled garlic clove. Halve the chili pepper and remove the seeds.
- In a pan, heat the olive oil, add the garlic and chili pepper and lightly sauté.
- Halve the Mutti Cherry Tomatoes and add them to the pan along with the remaining sauce from the can. Season with salt and add the hand-torn basil leaves. Simmer for 5 minutes.
- Drain the paccheri using a skimmer and transfer them to the sauce while still very al dente, allowing them to finish cooking in the pan for about 4 minutes. Gradually add ladles of pasta cooking water as needed.
- Once the pasta is fully cooked, remove from the heat and toss with the grated cheeses until creamy.
