Campanelle With Salsa Arrabbiata Recipe

Name: Campanelle With Salsa Arrabbiata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts water; 2 teaspoons salt; 1 pound uncooked campanelle pasta; 1 1/2 tablespoons olive oil; 1 1/2 cups (1/4-inch-thick) onion wedges; 3 bay leaves; 1 (3-ounce) prosciutto end piece, cut into 1/2-inch pieces; 1/2 cup pepperoncini peppers, drained, seeded, and thinly sliced; 1 (28-ounce) can plum tomatoes, undrained and chopped; 1 cup (4 ounces) grated Parmigiano-Reggiano cheese

Servings: persons

1
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in campanelle pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
2
While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add onion, bay leaves, and prosciutto; saute 5 minutes or until onion softens. Add peppers, and saute 1 minute. Stir in reserved 1 cup cooking water and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens. Discard bay leaves.
3
Add pasta to Dutch oven; cook 1 minute, stirring well to coat, or until pasta is al dente. Remove from heat; stir in cheese.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 quarts water, 2 teaspoons salt, 1 pound uncooked campanelle pasta, 1 1/2 tablespoons olive oil, and more.

Yes, Campanelle With Salsa Arrabbiata falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Campanelle With Salsa Arrabbiata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions