Go Back
fileja pasta recipe calabria

Fileja Pasta Recipe Calabria (Traditional Calabrian Spiral Pasta with Tomato, Soppressata & Caciocavallo)

This traditional Calabrian fileja pasta brings together homemade spiral pasta, rich tomato sauce, spicy soppressata, and creamy caciocavallo cheese. The sauce clings to every twist for a hearty, rustic meal that tastes like Sunday in southern Italy.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course, Main Course (Dinner / Lunch)
Cuisine: Italian (Calabrian), Traditional Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Pasta (or substitute)
  • 14 oz 400 g fileja pasta – or use rigatoni, casarecce, or short tubes with ridges
Sauce & Base
  • 2 tbsp olive oil for cooking
  • 3 oz 85 g guanciale (or pancetta or bacon)
  • 3 oz 85 g soppressata (or spicy Italian sausage)
  • 1 can 14 oz / 400 g peeled tomatoes
  • 1 cup passata tomato purée
  • ½ cup dried porcini mushrooms soaked and drained (reserve liquid)
  • 2 tbsp porcini soaking liquid strained
  • 1 splash whiskey or white wine optional, for deglazing
  • 1 small red chili pepper or ½ tsp dried peperoncino
  • 2 tbsp extra virgin olive oil for finishing
  • Salt to taste
Finishing & Garnish
  • 1 cup caciocavallo cheese cubed (or provolone, provola, or mozzarella)
  • A handful of fresh basil leaves

Method
 

Prepare the Ingredients
  1. Soak dried porcini in warm water for 20 minutes. Drain and keep a few spoonfuls of the soaking liquid. Cut guanciale and soppressata into small cubes.
Make the Dough (if making fresh fileja)
  1. Mix flour and water until firm. Knead for 5–7 minutes until smooth. Rest in the fridge, then bring to room temperature for 30 minutes. Roll small ropes and twist each around a thin rod (ferro). Lightly flour so they don’t stick.
Cook the Sauce
  1. Heat olive oil in a wide pan.
  2. Add guanciale and soppressata. Cook slowly until golden and fat renders.
  3. Deglaze with a splash of whiskey or wine.
  4. Add peeled tomatoes and passata. Break tomatoes gently with a spoon.
  5. Add the porcini mushrooms and a little soaking liquid.
  6. Stir in chili and simmer for 15–25 minutes until the sauce thickens and fat emulsifies.
Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve about 1 cup of pasta water.
Combine Pasta & Sauce
  1. Add pasta to the pan with sauce. Toss for 1–2 minutes, adding reserved pasta water a little at a time until the sauce clings.
Finish & Serve
  1. Turn off the heat. Add cubed cheese and torn basil. Drizzle with extra virgin olive oil and toss gently. Serve warm with extra grated cheese if desired.

Notes

  • If you can’t find fileja pasta, use rigatoni or casarecce; they grip sauce well.
  • Always finish with extra virgin olive oil off the heat for the best aroma.
  • For milder spice, skip the chili or add it at the end for more control.
  • Leftovers reheat beautifully—try baking them with cheese on top for a crisp crust.
  • Pair with a simple green salad and a glass of Italian white wine.