Campanelle Calabrese

Ingredients

• 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
• 1/2 link of salametto piccante (5 1/2 to 6 oz./170 to 185 g), casing removed, meat cut into small dice
• 1/2 yellow onion, cut into small dice
• 4 garlic cloves, thinly shaved
• 1 Tbs. dried oregano
• 2 anchovies, roughly chopped (optional)
• 1 cup (8 fl. oz./250 ml) dry white wine
• 1 can (28 oz./875 g) crushed tomatoes (the chefs like Bianco DiNapoli brand)
• 1 Tbs. chopped Calabrian chiles
• 1/4 cup (2 oz./60 g) kosher salt, plus more for seasoning
• 8 oz. (250 g) (1/2 box) Flour + Water Foods organic campanelle pasta
• 5 oz. (155 g) Caciocavallo cheese or provolone cheese, wax casing removed, cheese cut into small dice
• 1/2 cup (2 oz./60 g) grated Parmesan cheese

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