Prisoner pasta

We prepare pasta alla carcerata with the typical Roman recipe, a perfect first course for lovers of strong flavours.

Despite our efforts, we have not been able to trace the origin of the name of pasta alla carcerata. In fact, this typical first course of Roman cuisine is shrouded in mystery so we can only assume that it was prepared by or for prisoners. In fact, the strong flavors that characterize it are not at all suitable for refined palates.

Sausage, brandy, but above all chilli pepper make this pasta a tasty first course, perfect for family dinners. Like many recipes of this type, the sauce is prepared while the pasta is cooking , so it's worth writing down the recipe: it will surely come in handy.

How to prepare the Roman prison pasta recipe

1. First, cook the pasta in plenty of salted water for the time indicated on the package. We advise you to opt for a short format that collects the sauce well.
2. Then dedicate yourself to the sauce. Chop the onion and brown it in a pan with a drizzle of oil and a pinch of salt. Remove the casing from the sausage and crumble it with your hands, then add it to the onion.
3. Once the latter is also well browned , blend with the brandy. Only when you no longer feel the smell of alcohol rising from the pan, add the tomato puree and chilli pepper. and the cream and cook for about ten minutes.
4. Drain the pasta and toss it in the pan with the sauce, flavoring everything with a little freshly chopped parsley.

If you love this kind of first course, we suggest you also try the pasta alla zozzona : when it comes to pasta, the Lazio region is second to none.

storage

Pasta alla carcerata can be kept in the refrigerator, well covered with plastic wrap, for 2-3 days . You can heat it both in a pan and in the microwave.

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