Pasta alla Scarpariello with sausage: For a heartier version, add some cooked Italian sausage to the sauce for extra richness and flavor.
Pasta alla Scarpariello with anchovies: Add a few anchovy fillets to the oil when sautéing the garlic for an added depth of umami flavor.
Spicy version: If you like your pasta with more heat, increase the amount of chili pepper or even add a pinch of red pepper flakes to the sauce.
Frequently Asked Questions:
Can I use other types of pasta for this dish? Yes, while spaghetti or penne are the traditional choices, you can use any type of pasta you prefer, such as rigatoni or fettuccine.
Can I substitute Pecorino Romano with another cheese? Pecorino Romano gives the dish its signature sharpness, but if you don’t have it, you can use Parmigiano Reggiano or Grana Padano as a substitute. The flavor will be slightly different but still delicious.
Can I make Pasta allo Scarpariello vegetarian? Yes, this dish is naturally vegetarian as long as you avoid using meat-based variations (like sausage or anchovies). The simplicity of the tomatoes, cheese, and basil provides enough flavor to keep it satisfying.
Can I prepare the sauce in advance? Yes, you can make the tomato sauce ahead of time and store it in the refrigerator for up to two days. Just reheat it before tossing it with the freshly cooked pasta.
Pasta allo Scarpariello is a perfect example of how Italian cuisine can transform simple ingredients into a dish bursting with flavor. It’s a recipe that brings the heart of Rome into your kitchen—quick, tasty, and full of tradition!
