Wednesday, February 28 2024

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.







  • 14 oz of pasta
  • 10 oz of pork sausage
  • 1 cup of tomato puree
  • 1 cup of cooking cream
  • 10 tsp of brandy or cognac (50 ml.)
  • 1/2 onion
  • chili powder to taste
  • extra virgin olive oil to taste
  • parsley to taste
  • salt to taste



Really quick and easy little recipe that is sure to be delicious.

First let’s peel the onion and chop it very small.

If you are not very handy you can also use a blender.

Now we take the sausage and remove the casing ( make an incision in the middle and then empty it always in a bowl. Let’s crumble it with our hands).

Let’s move on to making the pan sing: put a frying pan on the stove and add a little oil ( about a couple of tablespoons).

We wait a minute ( just long enough to heat the oil and sauté the onion.

Then we put in the sausage and sauté over medium low heat ( this way the fat from the sausage will start to sweat).

While it is cooking we nuance it with brandy or cognac.

We then combine the tomato puree, then the chili powder and adjust the salt ( obviously to your taste).

We stir occasionally and cook.

We then move on to the cream, add it and cook.

With that done we move on to the pasta.

We take the usual large pot, fill it with water and put it on the stove.

We lower the pasta and then adjust the salt.

We then drain the pasta ( if we have a skimmer better so some of the water will end up in the pan itself).

We turn up the heat and let it dry enough to make it creamy.

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