Casarecce with Capocollo, Red Onion and Calabrian Chilies

Amount Per Serving
Calories 369		Calories from Fat 117
% Daily Value*
Total Fat 13g		20%
	Saturated Fat 3g	15%
	Trans Fat 0g
Cholesterol 20mg		7%
Sodium 503mg		21%
Total Carbohydrate 51g		17%
	Dietary Fiber 8g	32%
	Sugars 5g
Protein 15g		30%

Vitamin A 8%		Vitamin C 16%
Calcium 8%		Iron 11%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Strong flavors of Southern Italy come together in this pasta featuring Capocollo, sweet red onions and fiery Calabrian chilies.

3 pounds Barilla Collezione Casarecce

1/2 cup extra virgin olive oil, divided

3 medium red onions, thinly sliced

6 calabrian chilies, julienned

12 ounces capocollo, julienned

3 quarts cherry tomatoes, halved

3 cups tomato passata

1-1/2 cups panko bread crumbs

3 tablespoons chopped Italian parsley

6 ounces grated pecorino romano cheese

Instructions

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 minutes less than directed on package.
Heat 1/4 cup olive oil in large rondeau on medium heat. Add onions and chilies; cook 3-5 minutes or until softened. Add capocollo; cook 1-2 minutes stirring frequently. Add tomatoes, passata and salt to taste. Reduce heat to medium-low; simmer 2-3 minutes until heated through. Add pasta to sauce; toss to coat.
Meanwhile, heat remaining oil in separate skillet on medium heat. Add panko and parsley; toss 4-6 minutes until golden brown. Transfer mixture to bowl; combine with cheese.
Top each serving topped with bread crumb mixture.