Pasta alla Molisana

By John, 21 February, 2025
Region
Italy
Description

This classic from the tiny region of Molise on the Adriatic coast is simple and delicious, but the quality of the ingredients is important. The sauce is just diced guanciale with onion, garlic, basil, and parsley.  You need good pancetta or guanciale, and fresh herbs work out better than dried herbs.

Unlike the fine folk of Molise, my usual diners are not so eager to scorch their tongues, so I left the chili pepper whole, and served it with a little homemade chili-infused olive oil. I got a little fire, not a raging bonfire. Feel free to chop your chili as you see fit! 

Yield
6 Servings
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Ingredients
2 T Olive oil
5 oz Diced Pancetta or Guanciale
1 Large Onion (diced)
1 clv Garlic (large)
1⁄3 c Chopped Parsley
1 Basil sprig (chopped)
1 Dried Chili Pepper
1 lb Short Pasta
Instructions

  1. Put a pasta pot full of salted water on to boil.

  2. In a skillet over moderate heat, heat the olive oil, then add the guanciale, onion and garlic.

  3. Cook for 2-3 minutes then add the chili pepper and herbs.

  4. Reduce heat and simmer while you cook the pasta.

  5. When the pasta is cooked, toss it with the sauce and serve hot with a little grated pecorino romano cheese if you like.

Source

Traditional