“PASTA ALLA CARCERATA” (Italian Prisoner’s Pasta) – A Flavorful Creamy Roman Delight
The origins of this dish’s name remain uncertain. Dating back to the 1980s, some believe the name derives from its simple, modest ingredients, while others suggest it refers to its bold and intense flavors. Another theory points to the stripes of rigatoni resembling the uniforms worn by inmates.
What’s undeniable, however, is that this is one of the most mouthwatering dishes in Roman cuisine — some even claim it rivals the beloved Amatriciana. The verdict? It’s up to you to decide.
Ingredients:
• 11 oz rigatoni pasta (or any short pasta of your choice)
• 2/3 cup heavy cream
• 1 lb Italian mild sausage
• 1 tbsp extra virgin olive oil
• 1 tbsp brandy or wine (optional)
• 1 cup tomato sauce
• ½ onion, finely minced
• Salt and pepper, to taste
• 1 tsp red paprika
• ½ cup grated Parmesan cheese
• A small bunch of Italian parsley, finely chopped (reserve some for garnish)
Instructions:
1. Finely mince the onion and parsley.
2. Crumble the sausage into chunks, then sauté it in a pan with the minced onion and olive oil.
3. Once the sausage is browned, season with pepper and paprika, then deglaze the pan with brandy or wine (if using) and let it evaporate.
4. Stir in the tomato sauce and let simmer for 10-15 minutes.
5. Meanwhile, cook the pasta according to package instructions.
6. Stir the heavy cream and minced parsley into the sauce, allowing them to blend for about 2 minutes.
7. Drain the pasta when it’s nearly done and toss it into the sauce, along with the grated Parmesan.
8. Mix thoroughly to ensure the flavors are well combined.
9. Finish with a sprinkle of freshly ground black pepper and parsley and serve hot.
Buon appetito!