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Caputo’s Confetti Spaghetti


1 lb. linguine
1/2 cup extra virgin olive oil
4 cloves garlic, peeled and finely chopped
1 small fresh red chile pepper, finely chipped
1 small red bell pepper, seeded and finely chopped
1/2 bulb fresh fennel, finely chopped
1 bunch Italian parsley, finely chopped
grated rind of 1 small lemon
6 oz. 1/8 inch thick spicy salami, diced small
6 oz. Fiore Sardo cheese, diced (or other Pecorino)
crushed hot peppers
grated parmesan cheese


While pasta cooks combine all ingredients except grated cheese and crushed hot peppers in a small bowl adding salt to taste. Cook pasta until al dente. Drain briefly and toss with the sauce. Sauce may be thinned with a little extra olive oil if necessary. Serve with grated cheese and crushed peppers.

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