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Penne with Pancetta, Provolone and Salami (Penne alla Silana)

4 to 6 Servings

30 minutes

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This substantial pasta dish comes from the Sila area of Calabria in southern Italy, a region known for bold, intensely flavorful ingredients. Pasta alla silana combines cured meats and two kinds of cheese, along with tomatoes, chili and onion. Classic versions also include porcini mushrooms, but we found the dish to be loaded with flavor without the porcini, so we left them out. The regional pasta for this is fileja, an elongated tubular shape formed by rolling dough around a slender rod. It’s difficult to find in the U.S., but penne works perfectly.

4 to 6



Don’t use hard salami, as its texture is too chewy for this dish. Opt for a softer variety, such as Genoa salami, which usually is sold by the pound at the supermarket deli counter. Since the salami is cut into ¼-inch cubes for tossing with the pasta, ask for it to be cut as a chunk rather than thinly sliced.

30 minutes


  • 1

    pound penne or fileja pasta

  • Kosher salt and ground black pepper


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Karen D.

This was such a home run. Skeptical children in my house devoured it.

Diana L.

I made this for dinner. My family gave it 3.5 stars. It was good and not bad but we all agreed that there are other better pasta recipes.

Karen H.

HUGE hit with my family, and will be added to our favorites. I may switch up the Genoa salami, since the one I bought was chewy, but the flavors in this were great.

Karen H.

Made this again tonight, but replaced the Genoa salami with nduja. Highly recommend!

Jennifer B.

No idea why this works so well, but it's just delicious, perfect combination of textures, flavors and spices.