SPAGHETTI ALLA SCARPARIELLO: A Shoemaker’s Feast
This spaghetti alla scarpariello recipe is a rustic, spicy tomato pasta named after Italy’s hard-working shoemakers, with garlic, chili, fresh basil and a generous blend of Pecorino Romano and Parmigiano-Reggiano. Ready in about 30 minutes and serves 4 to 6.
The dish takes its name from Naples’ shoemakers (scarpari), who were traditionally paid partly in food rather than money. One version of the story places its origins in the city’s Quartieri Spagnoli, where cooks stretched Sunday’s leftover tomato sauce with gifted pecorino into a quick, hearty weekday meal.
Why you will love this recipe
- Simple ingredients: Pantry staples come together to create a flavorful dish.
- Cheese goodness: A blend of Pecorino Romano and Parmigiano-Reggiano for a creamy, flavorful sauce, similar to the cheese finish in this classic pesto pasta recipe.
- Quick and easy: Ready in less than 30 minutes for a satisfying weeknight meal.
Pasta allo Scarpariello is a flavorful and satisfying pasta dish that combines the simplicity of Roman cuisine with the hearty comfort of Italian tradition.
Serve it with a glass of red wine for a complete experience.
Buon appetito!
Spaghetti Alla Scarpariello: A Shoemaker’s Feast
Ingredients
- 14 oz about 1 package pasta (spaghetti, penne, or rigatoni)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 small red chili pepper finely chopped (optional)
- 1 can 14 oz San Marzano tomatoes, crushed
- Salt to taste
- Freshly ground black pepper to taste
- A handful of fresh basil leaves torn (about ½ cup when loosely packed)
- 1 cup Pecorino Romano cheese freshly grated
- 1 cup Parmigiano-Reggiano cheese freshly grated
- Extra basil leaves for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions (8–10 minutes).
- Reserve 1 cup of pasta water before draining the pasta.
Prepare the Sauce:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and chili pepper (if using) and sauté for 1 minute, until fragrant but not browned.
- Stir in the crushed tomatoes. Season with salt and pepper to taste. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
Incorporate the Cheeses and Basil:
- Add torn basil leaves and half of the grated Pecorino Romano and Parmigiano-Reggiano cheeses to the sauce. Stir until the cheese melts and creates a creamy consistency.
- If the sauce is too thick, add a splash of reserved pasta water.
Combine the Pasta and Sauce:
- Add the drained pasta to the skillet and toss to coat evenly.
- Adjust the consistency with additional pasta water, if needed, to ensure the sauce clings to the pasta.
Serve:
- Divide the pasta among plates. Sprinkle with the remaining grated cheeses and garnish with extra basil leaves. Serve hot.
