Pizzaiola Pasta

Flatiron Graces Maiden Top Eats Series

Pizzaiola Pasta

Course Pasta
Cuisine American


  • 125 grams bowtie pasta (farfalle)
  • 1 tablespoon extra virgin olive oil
  • 60 grams bacon sliced, big dice
  • 60 grams salami, big dice
  • 5 grams garlic finely chopped
  • 10 grams red onions, chopped
  • 200 ml Napolitaine sauce
  • 1 gram sea salt
  • 1 gram black pepper
  • 50 grams green bell pepper, thin strips 1/2 inch long
  • 1 gram sea salt
  • 1 gram black pepper
  • 15 ml whipping cream
  • 3 grams Parmesan cheese grated
  • 60 grams mozzarella cheese, grated


  1. Cook pasta in boiling salted water until al dente.
  2. Heat oil in a pan and brown the bacon and the salami. Set aside a little for topping later.
  3. In the same pan, sauté the garlic and onions together.
  4. Add prepared Napolitaine sauce and season with salt and pepper.
  5. Cook until flavor is well blended but do not let the sauce dry out.
  6. Blanch the green bell pepper strips and add half to the sauce.
  7. Set aside the other half for topping. Set aside half of the sauce for topping.
  8. Add the cooked pasta in the sauce and toss. Season as necessary.
  9. Add whipping cream to pasta and toss.
  10. Transfer to serving bowl and top with the rest of the sauce spreading it in the middle.
  11. Sprinkle with the cheeses.
  12. Top with the cooked bacon, salami and green bell pepper strips.
  13. Gratinate until golden brown.

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