Casarecce with Capocollo, Red Onion and Calabrian Chilies

  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Strong flavors of Southern Italy come together in this pasta featuring Capocollo, sweet red onions and fiery Calabrian chilies.


Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package.

Step 2

Heat 1/4 cup olive oil in large rondeau on medium heat. Add onions and chilies; cook 3-5 min. or until softened. Add Capocollo; cook 1-2 min. stirring frequently. Add tomatoes, passata and salt to taste. Reduce heat to medium-low; simmer 2-3 min. until heated through. Add pasta to sauce; toss to coat.

Step 3

Meanwhile, heat remaining oil in separate skillet on medium heat. Add panko and parsley; toss 4-6 min. until golden brown. Transfer mixture to bowl; combine with cheese.

Step 4

Top each serving topped with bread crumb mixture.


  • 3 pounds Barilla Collezione Casarecce
  • 1/2 cup extra virgin olive oil, divided
  • 3 medium red onions, thinly sliced
  • 6 Calabrian chilies, julienned
  • 12 ounces Capocollo, julienned
  • 3 quarts cherry tomatoes, halved
  • 3 cups tomato passata
  • 1-1/2 cups panko bread crumbs
  • 3 tablespoons chopped Italian parsley
  • 6 ounces grated Pecorino Romano cheese
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Nutritional Info

This information is per serving.