Calabria is Italy’s ground zero for hot chiles. Everybody with access to a bit of soil grows them, whether in big plots, backyards, or flower boxes. When fresh, the chiles are eaten raw in salads or sprinkled on pasta. In the fall, the plants are tied into bundles and hung in the sun to dry, to use in stews and soups. This rustic pasta includes both sweet bell peppers and a fresh chile. I use jalapeños because they are easy to find and available year-round. Pancetta (cured pork belly) or guanciale (salt-cured pork cheek) is often used in this sauce, but you can substitute bacon or leave out the pork if you prefer.

Spaghetti Calabrese with Pancetta, Bell Pepper, and Tomato Sauce is a flavorful and hearty pasta dish inspired by the vibrant flavors of the Calabria region in Italy. This recipe combines the smoky richness of pancetta, the sweetness of bell peppers, and the tanginess of tomato sauce to create a mouthwatering sauce that coats al dente spaghetti perfectly. With the added kick of jalapeño or crushed red pepper, this dish offers a satisfying balance of flavors.

The pancetta, or alternatively guanciale or bacon, is sautéed until golden and crispy, infusing the dish with its savory goodness. The red bell peppers are briefly blanched and then pureed with canned Italian tomatoes to create a smooth and vibrant sauce base. A touch of minced jalapeño or crushed red pepper adds a hint of spiciness, elevating the overall taste profile.

Cooked spaghetti is tossed in the flavorful sauce, allowing the pasta to soak up the delicious flavors. Fresh basil leaves are added for a burst of freshness and aroma. Finally, the dish is generously sprinkled with grated Pecorino Romano cheese, adding a salty and nutty element that enhances the flavors.

This Spaghetti Calabrese with Pancetta, Bell Pepper, and Tomato Sauce is a comforting and satisfying dish that can be enjoyed on its own or paired with a simple salad and crusty bread. It is a delightful representation of the robust and vibrant flavors of Calabrian cuisine.

Serves 6 to 8

INGREDIENTS

• Salt
• 2 medium red bell peppers, halved and seeded
• 2 cups chopped canned Italian tomatoes
• 3 tablespoons extra-virgin olive oil
• 4 ounces pancetta, guanciale, or bacon, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced jalapeño or a pinch of crushed red pepper
• 1 pound spaghetti
• 6–8 large fresh basil leaves, torn
• ½ cup freshly grated Pecorino Romano

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the pepper halves and cook for 2 minutes, until slightly softened. Remove the peppers with a slotted spoon. Turn off the heat but reserve the water to cook the pasta.
2. Pat the peppers dry and cut them into 4 or 5 pieces each. Put them in a blender or food processor, along with the tomatoes, and puree until smooth.
3. In a skillet large enough to hold all of the ingredients, heat the oil over medium heat. Add the pancetta and cook for 8 to 10 minutes, or until golden. Stir in the garlic and cook for 2 minutes, or until softened.
4. Add the pepper mixture, jalapeño, and salt to taste, bring the sauce to a simmer, and cook for 10 minutes, or until slightly thickened.
5. Meanwhile, bring the reserved water back to a boil. Add the spaghetti, stir, and cook, stirring frequently, until al dente.
6. Drain the spaghetti and add to the sauce, along with the basil. Toss well.
7. Sprinkle with the cheese and serve immediately.