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You are here: Home / My Authentic Italian Recipes / CAPOCOLLO AND MINI SWEET PEPPER PASTA

CAPOCOLLO AND MINI SWEET PEPPER PASTA

07/03/2016 by Filippo Trapella 2 Comments

Capocollo is a classic cured Italian! This savory cut of pork is processed fresh or cured in several Italian regions. In this case, I prepared a great pasta with cured capocollo and mini sweet peppers. Oregano leaves give at the sauce a fresh flavor and balance the salty taste of the meat and chili pepper. Serve this dish hot with a sprinkle of ricotta salata.

Pasta with capocollo and mini sweet pepper

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rigatoni-capocollo

  • 13 oz (360 g) rigatoni pasta
  • 5 oz (100 g) cured capocollo
  • 1/2 Lb (230 g) mini sweet peppers
  • 1 (200 g) little red onion
  • 1 clove of garlic
  • 1 finger chili pepper
  • 1 tbsp fresh oregano leaves
  • 4 tbsp ricotta salata
  • 4.5 tbsp cooking salt
  • to taste table salt

Pasta with capocollo and mini sweet pepper

FIRST STEPS

Cut mini sweet peppers into quarters and discard seeds. Cut onion in half and then finely reduce into slices 1/2 inch large.

Pasta with capocollo and mini sweet pepper

PAN-FRIED ONIONS AND MINI PEPPERS

Pour 2 cups of olive oil into a sauce pan deep at least 4 inches. Place the pan on medium/high heat. Pour a piece of onion into the oil. When the onion starts to sizzle intensely,  fry a few onions and pepper, just enough to not overlap them. Cover with a lid and deep fry until golden brown. Now, raise the vegetables with a hole ladle and place over a plate lined with a few of towel papers. When the most part of the oil is dried, pour the fried peppers and onions into a bowl and fry the rest of the onions and peppers at the same way. Save 2 tbsp of the oil used to fry and discard the rest.

Pasta with capocollo and mini sweet pepper

CAPOCOLLO INTO THE PAN

Cut tin half the finger chili pepper and discard the seeds. Peel and crush the garlic. Sautè chili pepper cut and  garlic into the same pan along with the oil we saved before. When the garlic is golden, add capocollo. Stir fry over medium/high heat a couple of mins, then add fried onions and peppers, and fresh oregano leaves. Cook 5 mins more over low heat, stirring occasionally, then discard chili pepper..

Pasta with capocollo and mini sweet pepper

PASTA!

Brings to boil 5 qt of water into a pot. When the water is boiling, add 4.5 tbsp cooing salt and the pasta. My choice of pasta is  rigatoni, but your preferred short size pasta would be great! Cook pasta until “al dente”, the dry and toss with capocllo and peppers sauce.

Pasta with capocollo and mini sweet pepper

FINISHING

Pour pasta into plates and complete with shredded ricotta salata cheese. Serve immediately!

Pasta with capocollo and mini sweet pepper

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PRINTABLE VERSION

5.0 from 1 reviews
CAPOCOLLO AND MINI SWEET PEPPER PASTA
 
Print
Prep time
30 mins
Total time
30 mins
 
Capocollo is a classic cured Italian! This savory cut of pork is processed fresh or cured in several Italian regions. In this case, I prepared a great pasta with cured capocollo and mini sweet peppers. Oregano leaves give at the sauce a fresh flavor and balance the salty taste of the meat and chili pepper. Serve this dish hot with a sprinkle of ricotta salata.
Author: Filippo Trapella - philosokitchen.com
Recipe type: pasta
Cuisine: Italian
Serves: 4
Ingredients
  • 13 oz (360 g) rigatoni pasta
  • 5 oz (100 g) cured capocollo
  • 1/2 Lb (230 g) mini sweet peppers
  • 1 (200 g) little red onion
  • 1 clove of garlic
  • 1 finger chili pepper
  • 1 tbsp fresh oregano leaves
  • 4 tbsp ricotta salata
  • 4.5 tbsp cooking salt
Instructions
  1. FIRST STEPS
    Cut mini sweet peppers into quarters and discard seeds. Cut onion in half and then finely reduce into slices ½ inch large.
  2. PAN-FRIED ONIONS AND MINI PEPPERS
    Pour 2 cups of olive oil into a sauce pan deep at least 4 inches. Place the pan on medium/high heat. Pour a piece of onion into the oil. When the onion starts to sizzle intensely, fry a few onions and pepper, just enough to not overlap them. Cover with a lid and deep fry until golden brown. Now, raise the vegetables with a hole ladle and place over a plate lined with a few of towel papers. When the most part of the oil is dried, pour the fried peppers and onions into a bowl and fry the rest of the onions and peppers at the same way. Save 2 tbsp of the oil used to fry and discard the rest.
  3. CAPOCOLLO INTO THE PAN
    Cut tin half the finger chili pepper and discard the seeds. Peel and crush the garlic. Sautè chili pepper cut and garlic into the same pan along with the oil we saved before. When the garlic is golden, add capocollo. Stir fry over medium/high heat a couple of mins, then add fried onions and peppers, and fresh oregano leaves. Cook 5 mins more over low heat, stirring occasionally, then discard chili pepper..
  4. PASTA!
    Brings to boil 5 qt of water into a pot. When the water is boiling, add 4.5 tbsp cooing salt and the pasta. My choice of pasta is rigatoni, but your preferred short size pasta would be great! Cook pasta until “al dente”, the dry and toss with capocllo and peppers sauce.
  5. FINISHING
    Pour pasta into plates and complete with shredded ricotta salata cheese. Serve immediately!
  6. CAPOCOLLO AND MINI SWEET PEPPER PASTA
3.5.3208

 

Filed Under: My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: capicola, capicollo, capocollo, coppa, italian, mini peppers, onion, oregano, pasta, quick, recipe, red, savory, sweet peppers

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Comments

  1. John says

    01/07/2019 at 5:26 pm

    I love it!! I’m trying this Friday night. Thanks for the awesome recipe!

    Reply
    • Filippo Trapella says

      01/07/2019 at 6:22 pm

      Thanks for your words John!
      Hope you’ll like it as I do 🙂

      Happy cooking!

      F.

      Reply

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