In Calabria, the heart of Southern Italy, there is a pasta dish that is as rustic as it is irresistible: Pasta Riminata intra ‘a tiella.
This dish was born from the tradition of making do with what was available—yet turning it into something extraordinary.
My mother used to prepare it for my daughters when they asked her for “pasta speciale”, and indeed it is.
Imagine al dente pasta tossed in a rich tomato sauce, studded with boiled eggs, Calabrian sausage, and provola cheese that melts into stringy perfection.
Finished with plenty of grated Parmigiano Reggiano, this is comfort food Calabrese-style—simple, hearty, and deeply satisfying.
Served piping hot straight from the pan, Pasta Riminata is a dish that brings together family, tradition, and unforgettable flavor in every bite.
🕒 Cooking Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
🍽 Servings
Serves 6
📝 Ingredients
1 lb (450 g) short pasta (rigatoni, penne, or mezze maniche)
4 boiled eggs, sliced or quartered
7 oz (200 g) Calabrian provola cheese, diced
8 oz (225 g) Calabrian sausage (spicy or sweet), sliced
2 cups (500 g) tomato purée
1 small onion, finely chopped (optional)
3 tbsp extra virgin olive oil
½ cup (50 g) grated Parmigiano Reggiano
Salt and black pepper to taste
👩🍳 Preparation
1. Prepare the Sauce
In a saucepan, heat the olive oil and gently sauté the onion until golden.
Add the tomato purée, season with salt and pepper, and let simmer for 15–20 minutes until slightly reduced.
2. Cook the Pasta & Eggs
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.
In the meantime, boil the eggs, peel them, and cut into quarters.
3. Combine Everything
Drain the pasta and return it to the pot over low heat.
Add the tomato sauce, sliced sausage, diced provola, and the boiled eggs.
Stir well until all ingredients are combined and the cheese begins to melt into the pasta.
4. Serve
Plate the pasta immediately, piping hot, with a generous sprinkle of grated Parmigiano Reggiano.
💡 Tips & Tricks
For a more traditional Calabrian touch, use ‘nduja sausage instead of regular sausage for a spicier kick.
Provola can be replaced with scamorza or mozzarella, but the smoky provola gives this dish its authentic southern character.
Leftovers can be baked the next day in the oven with extra Parmigiano for a rustic pasta bake.
📊 Nutritional Facts (per serving, approx.)
Calories: 490
Protein: 23 g
Carbohydrates: 45 g
Fat: 24 g
Fiber: 3 g
Sugar: 4 g
Pasta “Riminata” Calabrese (Eggs, Provola & Sausage Pasta)
Notes
Ingredients
- 1 lb (450 g) short pasta (rigatoni, penne, or mezze maniche)
- 4 boiled eggs, sliced or quartered
- 7 oz (200 g) Calabrian provola cheese, diced
- 8 oz (225 g) Calabrian sausage (spicy or sweet), sliced
- 2 cups (500 g) tomato purée
- 1 small onion, finely chopped (optional)
- 3 tbsp extra virgin olive oil
- ½ cup (50 g) grated Parmigiano Reggiano
- Salt and black pepper to taste
👩🍳 Preparation
1. Prepare the Sauce
- In a saucepan, heat the olive oil and gently sauté the onion until golden.
- Add the tomato purée, season with salt and pepper, and let simmer for 15–20 minutes until slightly reduced.
2. Cook the Pasta & Eggs
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.
- In the meantime, boil the eggs, peel them, and cut into quarters.
3. Combine Everything
- Drain the pasta and return it to the pot over low heat.
- Add the tomato sauce, sliced sausage, diced provola, and the boiled eggs.
- Stir well until all ingredients are combined and the cheese begins to melt into the pasta.
4. Serve
- Plate the pasta immediately, piping hot, with a generous sprinkle of grated Parmigiano Reggiano.
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