Campanelle Calabrese
This flavor-packed pasta is made in collaboration with Ooni and chefs Thomas McNaughton and Ryan Pollnow of San Francisco’s popular Flour + Water Hospitality Group restaurants. In this recipe the chefs feature one of their favorite pasta shapes: campanelle. They make Flour + Water's campanelle, which is available at select grocery stores nationwide, from just two ingredients—organic semolina flour and water—and cut the dough with artisanal bronze dies, which produce great texture and rough ridges on the pasta that grab sauces well. McNaughton and Pollnow toss the noodles with a punchy Calabrese sauce made with Calabrian chiles, anchovies and salametto piccante, a dry, spicy salami. Caciocavallo, a Southern Italian cheese with zesty, buttery flavors and earthy undertones, enriches the sauce; if it’s unavailable, provolone makes a fine substitute. Then the dish is quickly baked in an Ooni oven, where it cooks to cheesy, toasty perfection.
Make it side-by-side with Flour + Water’s Cacio e Pepe Pizza in the Ooni Koda 2 Max.
Ingredients:
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1/2 link of salametto piccante (5 1/2 to 6 oz./170 to 185 g), casing removed, meat cut into small dice
- 1/2 yellow onion, cut into small dice
- 4 garlic cloves, thinly shaved
- 1 Tbs. dried oregano
- 2 anchovies, roughly chopped (optional)
- 1 cup (8 fl. oz./250 ml) dry white wine
- 1 can (28 oz./875 g) crushed tomatoes (the chefs like Bianco DiNapoli brand)
- 1 Tbs. chopped Calabrian chiles
- 1/4 cup (2 oz./60 g) kosher salt, plus more for seasoning
- 8 oz. (250 g) (1/2 box) Flour + Water campanelle pasta
- 5 oz. (155 g) Caciocavallo cheese or provolone cheese, wax casing removed, cheese cut into small dice
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
Directions:
In a 6-quart (6-l) stockpot over high heat, bring 4 quarts (4 l) water to a boil.
Meanwhile, preheat a large Dutch oven over medium-high heat. Add the olive oil, salametto piccante and onion to the pot and cook, stirring often, until slightly caramelized and soft, 5 to 10 minutes. Add the garlic, oregano and anchovies and cook, stirring often, until fragrant, about 1 minute. Deglaze the pot with the wine and simmer until the liquid is reduced by half. Add the tomatoes and Calabrian chiles and bring to a simmer, about 10 minutes total.
Preheat an Ooni pizza oven to 450°F (230°C) according to the manufacturer’s instructions.
When the stockpot of water is boiling, add the 1/4 cup (2 oz./60 g) salt, making sure the water remains at a constant boil over high heat. Drop the pasta into the salted water and stir to prevent the pasta from sticking to the bottom, then stir often to ensure the individual noodles are constantly moving and cook evenly. For this dish, you are going to slightly undercook the pasta in the boiling water, as it will cook for a few additional minutes in the sauce while baking. At 3 minutes before the total estimated cooking time on the box, begin checking for doneness. Once the pasta is slightly undercooked (after about 8 minutes), reserve 1/4 cup (2 fl. oz./60 ml) of the pasta cooking water, then strain the pasta directly into the prepared pan sauce.
To finish, toss the campanelle in the pan sauce along with the 1/4 cup (2 fl. oz./60 ml) reserved pasta cooking water. Fold in the Caciocavallo cheese and half of the Parmesan. Taste and adjust the seasoning with more salt if needed, then transfer the campanelle and sauce to a casserole dish. Top with the remaining Parmesan.
Transfer the dish to the preheated oven and bake until the cheese is slightly toasted on top, 8 to 10 minutes. Serves 4 to 6.
Recipe courtesy of Thomas McNaughton and Ryan Pollnow, co-chefs, Flour + Water Hospitality Group, San Francisco
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