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

What Makes This Calabrian Fusilli Calabrian?

Calabria is the southernmost province of Italy before the island of Sicily, full of beautiful cities, dramatic seascapes, and delicious food. In this fusilli, we’ve used Calabrian chili spread, specific to the region for its spice and flavor. (Though this recipe uses store-bought version, you can also make it yourself). Plus, the Mediterranean flavors of olive oil and Kalamata olives add an additional sunniness to the fusilli. You’re not in a rainy American city, you’re on the Mediterranean coast!

Calabrian Fusilli Pasta

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• Author: Anna Franklin

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Ingredients

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• 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

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Instructions

1. Boil pasta in salted water until al dente, set aside. Revere 1/2 cup pasta water to use for the sauce.
2. In a saute pan, crisp slices of salami until it is crispy like bacon, set aside.
3. 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.
4. Add pasta water and cooked pasta, toss together until noodles are coated. Top with crispy salami and serve.

Try these other delicious pasta recipes:

• Genovese Classico
• Penne with Broccolini and Chickpeas
• Stanley Tucci Inspired Pasta alla Norma

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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