Calabria alla salsiccia

Rich, savoury and just a little fiery, Calabria alla Salsiccia pairs Casa Trio No. 02 Calabria with browned Italian sausage, rigatoni and Parmigiano for a deeply comforting pasta with plenty of character.

The roasted pepper and Calabrian chili in Calabria bring warmth and sweetness, while the sausage adds richness and a little crisp texture. It’s the kind of pasta that feels slow-cooked and indulgent, but comes together surprisingly quickly.

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Serves 4

Ingredients

340–400 g rigatoni

1 jar Casa Trio No. 02 Calabria

300 g mild or hot Italian sausage, casings removed

1 tbsp extra virgin olive oil, if needed

1 tbsp unsalted butter

4 tbsp heavy cream

¼ cup finely grated Parmigiano-Reggiano, plus more for serving

½–¾ cup reserved pasta water

2 tbsp fresh flat-leaf parsley, finely chopped

Freshly cracked black pepper

Optional: pinch of Calabrian chili flakes

Optional: fresh basil or Pecorino Romano for finishing

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Method

1. Cook the pasta

Bring a large pot of generously salted water to a boil. Cook the rigatoni until about 1 minute shy of al dente.

Reserve at least 1 cup of pasta water before draining.

2. Brown the sausage

Meanwhile, heat a large skillet over medium-high heat.

Add the sausage and break it into rough, bite-sized pieces with a wooden spoon. Let it brown well before stirring too much—you want some deeply caramelized edges.

Cook for about 6–8 minutes, until browned and cooked through.

If the pan is very dry, add a small drizzle of olive oil. If the sausage releases excessive fat, spoon off a little, leaving roughly 1 tablespoon behind for flavour.

3. Build the Calabria sauce

Reduce the heat to medium-low.

Add the butter and allow it to melt into the sausage.

Pour in the cream, then stir in the full jar of Casa Trio Calabria.

Cook gently for 1–2 minutes, stirring until the sauce is smooth, glossy and thoroughly warmed.

Add about ¼ cup of reserved pasta water to loosen the sauce.

4. Finish the pasta

Add the drained rigatoni directly to the skillet.

Toss vigorously for 1–2 minutes, allowing the pasta to finish cooking in the sauce.

Add the Parmigiano gradually, followed by additional pasta water as needed, until the sauce becomes silky and clings to the rigatoni.

Finish with freshly cracked black pepper and most of the parsley.

5. Serve

Divide among warm bowls and finish with additional Parmigiano, parsley and, if desired, a small pinch of Calabrian chili flakes.

For a sharper, saltier finish, substitute a little Pecorino Romano for some of the Parmigiano.

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Casa Trio tip

Let the sausage get properly browned before adding the sauce. Those crisp, caramelized edges are what make this dish especially good against Calabria’s smoky roasted pepper and chili character.

Pair it with

Wine: Barbera or Chianti

Pasta: Rigatoni, mezze maniche or paccheri

Protein: Mild or hot Italian sausage

Finish: Parmigiano, parsley and cracked black pepper