Sometimes the most comforting dishes are born from the simplest circumstances. Pasta alla Carcerata—literally “Prison-Style Pasta”—originated as a humble meal prepared with whatever was on hand: pasta, tomato paste, olive oil, garlic, and a pinch of heat. With so few ingredients, each flavor has a chance to shine, creating a dish that is hearty, rustic, and far more satisfying than its name might suggest.
This pared-down pasta captures the essence of Italian cucina povera, where frugality and creativity turn pantry staples into something soulful. It’s the perfect recipe for busy weeknights or those moments when the cupboard looks bare, reminding us that good food doesn’t need to be complicated to be memorable.
One ingredient was added throughout the years, and that is brandy or cognac. Although you might be tempted to ignore this ingredient, it does add significant flavor to this sauce. Although this dish is most often made with rigatoni, you actually could use any pasta you choose.
Ingredients
- 2 Teaspoons Olive Oil
- Half Pound Bulk Italian Sausage
- 1/2 Cup Finely Chopped Onion
- 3 Large Garlic Cloves, Minced
- 10 Teaspoons Brandy or Cognac
- 1 1/2 Cups Tomato Puree
- 1 Cup Heavy Cream
- Pinch Red Chili Pepper
- Salt & Pepper To Taste
- 1/3 Cup Finely Chopped Parsley, Divided
- 1 Pound Pasta (I Used Rigatoni)
To Serve:
- Grated Pecorino Romano Cheese
Instructions
- Heat the oil in a large frying pan over medium heat.
- Add the onion, and cook until transparent, about 4 to 5 minutes.
- Add the sausage meat and cook until no longer pink, breaking the meat up into small pieces as it cooks.
- Add the garlic, and cook just a minute or two until fragrant.
- Add the brandy or cognac and cook until reduced by half.
- Add the tomato puree, chili pepper, salt and pepper and cook 5 minutes.
- Add the cream and half the parsley and continue to cook until the sauce thickens.
- Put a large pot of lightly salted water on to boil
- Cook the pasta until it is “al dente”, then drain, reserving a cup of pasta water.
- Add the drained pasta to the frying pan, turn up the heat and stir constantly for a few minutes until piping hot. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, with a sprinkling of parsley and grated Pecorino cheese.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 482Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 71mgSodium: 430mgCarbohydrates: 34gFiber: 3gSugar: 6gProtein: 16g