In a way, the Calabrian pasta Fileja looks like a spaghetti and fusilli hybrid: it’s usually about 20 cm in length, and its helicoidal shape is the result of wrapping a string of pasta around a small iron cane, a production process similar to that of fusilli.

For this recipe, we’ve used store-bought Fileja – but you’re of course welcome to make your own!

Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins

  • Fileja: 160 g
  • Pork sausage: 1 (about 75 g)
  • Cherry tomatoes: 50 g
  • Red wine: 75 ml
  • Chili pepper: 1
  • Sage, fresh: 6 leaves
  • Garlic: 2 cloves
  • Extra virgin olive oil (EVOO): to taste
  • Salt and pepper: to taste


Rinse the tomatoes under cold running water and cut them in half. Slice the sausage open and take out the sausage filling. Break the minced meat into smaller pieces.

Peel the garlic and brown it in a pan with some olive oil, the chili pepper and the sausage filling. Stir-fry for a few minutes, then pour in the wine and let it simmer until it evaporates.

Add the tomatoes and the sage, season to taste and cook for 20 minutes.

Boil the pasta in plenty of salted water and drain them when they’re still al dente. Put the pasta in the pan with the sauce and mix everything together.

Serve warm, topped by a drizzle of olive oil.

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