Calabrian Fusilli Pasta

Because any and all reference to the sunny Mediterranean provides a relief from winter gloom, we’re happy to serve up this wonderfully radiant pasta. Mediterranean chile, salami, pecorino, olives and olive oil combine in the warmest way!



1/2 lb Calabrian fusili pasta

1 tbsp. Jarred Calabrian chili spread

1 cup heavy cream

1/2 cup pasta water

1/4 lb sliced Calabrian Salami

1/2 cup grated pecorino romano cheese

2 tbsp. Liokareas Garlic Olive Oil

1/2 cup Liokareas Kalamata Olives


Boil pasta in salted water until al dente, set aside. Revere 1/2 cup pasta water to use for the sauce.

In a saute pan, crisp slices of salami until it is crispy like bacon, set aside.

In that same pan, add chili spread, olives, heavy cream and pecorino Romano cheese, whisk together until cheese is melted and the sauce is smooth.

Add pasta water and cooked pasta, toss together until noodles are coated. Top with crispy salami and serve.

Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla

Try these other delicious pasta recipes:

Genovese Classico

Penne with Broccolini and Chickpeas

Stanley Tucci Inspired Pasta alla Norma


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