Pasta alla Carcerata is a simple, economical first course rich in history.
This recipe was born in the popular kitchens of Southern Italy and has been rediscovered today as comfort food: with a few ingredients, you can create a dish with an intense and enveloping flavor, ideal for when you have little time.
There are several hypotheses about the origin of the name ‘Carcerata’:
– The prisoners’ pasta: according to one of the most widespread theories, it was prepared in prison canteens because it is nutritious, economical, and quick to make.
– ‘Incarcerated’ dish: in other versions, the term refers to the fact that the ingredients are ‘locked’ together with the pasta, without complex sauces.
– Ancient cooking method: some say that the pasta was simmered in a little water, ‘trapped’ with the cheese.
From its humble origins, today this pasta is one of the most loved for its simplicity and unmistakable taste.
For other recipes, I recommend the collection First Courses of Italian Cuisine
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz pasta
- 1 sausage
- 5 oz tomato purée
- 5 oz heavy cream
- 1 shot glass brandy
- to taste onion
- 1 sprig parsley
- 1 oz grated pecorino (or parmesan)
- to taste extra virgin olive oil
- to taste salt
Steps
To make Pasta alla Carcerata, pour a drizzle of oil and the chopped onion into a pan.
When the onion is slightly wilted, add the crumbled sausage. Brown it and then deglaze with the brandy.
Add the tomato purée, mix and let it thicken for a few minutes. Then add the cream last, continuing to cook to incorporate it well into the sauce, and finally adjust the salt.
Cook the pasta in plenty of salted, boiling water; once cooked, drain it and pour it into the pan with the sauce.
Stir for a few minutes, turn off the heat, and also add the grated cheese.
Serve the Pasta alla Carcerata with a bit of chopped parsley. Enjoy your meal!
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