The Magic of Neapolitan ‘Scarpariello’: The Shoemaker’s Quick Pasta
If you were ever to find yourself wandering the narrow, vibrant streets of the Spanish Quarters (Quartieri Spagnoli) in Naples, you are walking through the birthplace of one of Italy’s best-kept pasta secrets: Pasta allo Scarpariello.
Translated literally as "the shoemaker's pasta", this legendary dish is the ultimate expression of Neapolitan resourcefulness. It is incredibly fast, unapologetically comforting, and depends entirely on a clever culinary trick to achieve a luxurious, velvety texture.
It's exactly the kind of dish, Carluccio's loves — minimal ingredients, simple to make and utterly delicious!
The Story Behind the Sauce
In the past, the Spanish Quarters were packed with scarpari (shoemakers). Mondays were traditionally their day off, and it was also the day they would clear out their larders. Clients who couldn't pay in cash often paid these artisans in dry goods—most notably, wedges of hard cheeses like aged Pecorino and Parmigiano-Reggiano.
With limited time but an abundance of cheese and Sunday’s leftover tomato sauce, the shoemakers tossed everything together for a quick, filling lunch. The result was a dish so delicious it quickly spread from the workshop to every home in Naples.
The Secret: Emulsion, Not Cream
The true magic of Scarpariello lies in its texture. While it looks and tastes incredibly rich, there is absolutely no cream in this recipe.
Instead, the creaminess comes from a simple scientific reaction: emulsification. By tossing hot pasta and starchy cooking water with tomato sauce and finely grated hard cheese off the heat, the cheese melts smoothly into the fats and liquids rather than clumping. It creates a glossy, cohesive, and deeply savoury coating that clings perfectly to every tube of pasta.
Here is how to recreate this Neapolitan masterpiece at home using premium ingredients from our online deli.
The Recipe
Ingredients
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1 bag (500g) Carluccio's Penne Regine
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1 jar (350g) Carluccio's Sugo Pomodoro e Basilico
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2 cloves garlic, peeled and gently crushed
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A pinch of dried chilli flakes (to taste)
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50g Parmigiano-Reggiano, finely grated
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50g Pecorino Romano, finely grated
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A handful of fresh basil leaves
The Method
Bring a large pot of salted water to a rolling boil. Add the Carluccio's Penne Regine and cook until just al dente. These ridges are ideal for catching the heavy cheese-and-tomato sauce. Crucial: Reserve 1 cup of starchy pasta water before draining.
While the pasta cooks, heat a splash of extra virgin olive oil in a wide pan over medium heat. Add the crushed garlic and chilli flakes, letting them sizzle gently for a minute to infuse the oil. Pour in the Carluccio's Sugo Pomodoro e Basilico and simmer gently to heat it through. Remove the garlic cloves.
Add the drained penne directly into the simmering tomato sauce. Toss vigorously for about 30 seconds over the heat to let the pasta absorb the bright tomato and basil flavours.
Pull the pan completely off the burner. This is where the magic happens. Scatter the finely grated Pecorino and Parmigiano over the pasta. Immediately splash in a few tablespoons of the reserved pasta water and stir vigorously. Keep stirring until the cheese completely melts into the tomato sauce, creating a thick, velvety, glossy coating.
Chef's Tip: If the sauce looks a bit too thick or dry when you add the cheese, simply add another splash of your reserved pasta water. The starch in the water acts as a binder, keeping the sauce beautifully smooth.
Tear over some fresh basil leaves and serve immediately. It’s simple, soulful cooking at its absolute best—straight from the streets of Naples to your kitchen table.
Check out the ingredients in this recipe in our online deli today
