Name: Pasta with Ciauscolo and Varnelli
Yield: 4 servings
Ingredients: 10 oz or 286 grams pasta of your choice. Mezze Maniche works well. Also rigatoni, spaghetti, or whatever you have on hand.; 6 oz or 170 grams Ciauscolo, cut into small pieces. If it's not available in your region substitute any soft salame; 80 ml or 2.7 oz Varnelli; Extra Virgin Olive Oil; Freshly grated Parmigiano Reggiano; Salt; Freshly ground Black Pepper

AuthorHeather Erica von BargenDifficultyBeginner

This recipe for pasta with Ciauscolo and Varnelli is super local to the Marche. Ciauscolo is our local soft salame and Varnelli is an anise flavored liquor distilled in the Sibillini mountains and often served with coffee. Their complementary flavors join together in this simple and delicious dish.

Mezze Maniche with Ciauscolo and Varnelli

Yields4 Servings

10 oz or 286 grams pasta of your choice. Mezze Maniche works well. Also rigatoni, spaghetti, or whatever you have on hand.

6 oz or 170 grams Ciauscolo, cut into small pieces. If it's not available in your region substitute any soft salame

80 ml or 2.7 oz Varnelli

Extra Virgin Olive Oil

Freshly grated Parmigiano Reggiano

Salt

Freshly ground Black Pepper

Heat a pot of water on the stove for the pasta. Add coarse salt when it comes to a boil and cook to al dente according to package directions.

Add a spoon of oil and the ciauscolo pieces to a large frying pan over low heat and cook until the pieces are cooked through.

When the ciauscolo is cooked, add the Varnelli and let it cook down.

Add a spoonful of the pasta cooking water to the meat and stir. Do not let it dry out.

When the pasta is al dente, add it to the frying pan and stir to combine. Reserve a little cooking water to add if necessary.

Add salt to taste, freshly ground black pepper, and some grated Parmigiano Reggiano cheese.

Buon appetito!

Ingredients