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Penne with Pancetta, Provolone and Salami (Penne alla Silana)
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.
pound penne or fileja pasta
Kosher salt and ground black pepper
01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain and return the pasta to the pot.
Pardon the interruption
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This was such a home run. Skeptical children in my house devoured it.