PRISON-STYLE PASTA (PASTA ALLA CARCERATA)

Pasta alla carcerata, the creamiest and most mouth-watering pasta in the Roman tradition.
Much tastier than amatriciana.

Here is an evergreen, a dish you can cook all the time and super good.

It’s a dish from the 1980s, there’s cream, ingredients that were so popular in those years and in so many restaurants it was used in a big way.

The name comes from the Italian word carcere, meaning prison.

Why you will love this recipe

• Rich and creamy: The combination of cream, sausage and tomato creates a velvety, indulgent sauce.
• Quick and easy : A simple recipe perfect for weeknight dinners or casual entertaining.
• Full of flavor: Brandy or cognac adds depth, while chili powder gives a delicate touch.
• Customizable: Use your favorite pasta size or adjust the spice level to suit your taste.

Enjoy the comforting and creamy decadence of Pasta alla Carcerata, a true Roman delight! Enjoy!

Preparation Time

• Active Preparation: 15 minutes
• Cooking Time: 20 minutes
• Total Time: ~35 minutes

Servings

• Serves 4

Ingredients

• 14 oz pasta (your choice of short or long pasta)
• 10 oz pork sausage
• 1 cup tomato puree
• 1 cup cooking cream
• 10 tsp brandy or cognac (50 ml)
• ½ onion, finely chopped
• Chili powder, to taste
• Extra virgin olive oil, to taste
• Parsley, chopped, to taste
• Salt, to taste

Method

• Prepare the Ingredients
  • Peel and finely chop the onion. If preferred, use a blender for a finer texture.
  • Remove the sausage casing by making a small incision and crumbling the meat into a bowl with your hands.
• Cook the Sausage and Sauce
  • Heat a large frying pan over medium heat and add 2 tablespoons of olive oil.
  • Sauté the onion until softened and fragrant.
  • Add the crumbled sausage to the pan and cook over medium-low heat, allowing the fat to render. Stir occasionally.
  • Deglaze the pan with brandy or cognac, stirring to incorporate the flavors.
  • Add the tomato puree, chili powder, and a pinch of salt. Stir to combine, then simmer the sauce on low heat, stirring occasionally.
• Add the Cream
  • Pour in the cooking cream, stir well, and continue to cook until the sauce is creamy and well combined.
• Cook the Pasta
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
  • Reserve a small cup of pasta water before draining.
• Combine Pasta and Sauce
  • Add the drained pasta directly into the pan with the sauce.
  • Turn up the heat slightly and toss the pasta in the sauce, adding a splash of reserved pasta water if needed to achieve a creamy consistency.
• Serve and Garnish
  • Plate the pasta and garnish with freshly chopped parsley. Finish with a little grated Pecorino Romano if you like. Adjust seasoning with additional salt or chili powder as desired.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or cream to refresh the sauce.
• Freezing: Not recommended due to the cream content, which may separate when thawed.

Nutritional Information (Per Serving)

Prison-Style Pasta (Pasta alla Carcerata)

A creamy Roman pasta with pork sausage, tomato puree, and a splash of brandy, tossed with pasta. Ready in about 35 minutes and serves 4.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 520 kcal

Ingredients

  

• 14 oz pasta your choice of short or long pasta
• 10 oz pork sausage
• 1 cup tomato puree
• 1 cup cooking cream
• 10 tsp brandy or cognac 50 ml
• ½ onion finely chopped
• Chili powder to taste
• Extra virgin olive oil to taste
• Parsley chopped, to taste
• Salt to taste

Instructions

 

Prepare the Ingredients

• Peel and finely chop the onion. If preferred, use a blender for a finer texture.
• Remove the sausage casing by making a small incision and crumbling the meat into a bowl with your hands.

Cook the Sausage and Sauce

• Heat a large frying pan over medium heat and add 2 tablespoons of olive oil.
• Sauté the onion until softened and fragrant.
• Add the crumbled sausage to the pan and cook over medium-low heat, allowing the fat to render. Stir occasionally.
• Deglaze the pan with brandy or cognac, stirring to incorporate the flavors.
• Add the tomato puree, chili powder, and a pinch of salt. Stir to combine, then simmer the sauce on low heat, stirring occasionally.

Add the Cream

• Pour in the cooking cream, stir well, and continue to cook until the sauce is creamy and well combined.

Cook the Pasta

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
• Reserve a small cup of pasta water before draining.

Combine Pasta and Sauce

• Add the drained pasta directly into the pan with the sauce.
• Turn up the heat slightly and toss the pasta in the sauce, adding a splash of reserved pasta water if needed to achieve a creamy consistency.

Serve and Garnish

• Plate the pasta and garnish with freshly chopped parsley. Adjust seasoning with additional salt or chili powder as desired.

Keyword pasta alla carcerata, prison-style pasta