Pasta Napoletana Recipe

This Pasta Napoletana Recipe is inspired by the rich, indulgent “duo-sauce” dishes found in high-end Italian-American trattorias. It is a decadent and multi-layered recipe, which calls for a four-meat red sauce and a velvety Parmesan white cream sauce. It’s a classic, foolproof recipe, ready in about 45 minutes.

Jump to Recipe

Pasta Napoletana Recipe Ingredients

For the Meat Sauce:

• 1.5 cups sliced pepperoni
• 0.33 cup chopped beef bacon
• 1.5 cups Italian sausage (casing removed)
• 350 g ground beef
• 0.75 cup sliced mushrooms
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 1200 g Barilla Napoletana sauce (or your favorite marinara)
• Salt and black pepper, to taste
• 0.5 to 1 tsp crushed red pepper flakes
• Torn fresh basil, for topping

For the Pasta:

• 800 g Barilla spaghetti

For the White Parmesan Cream Sauce:

• 6 tbsp butter
• 300 g cream cheese, softened
• 4 cups heavy cream
• 2.25 cups whole milk
• 1 tbsp sugar
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1.5 tbsp Italian seasoning
• 1.5 cups grated parmesan cheese
• 1.5 cups shredded cheddar cheese

How To Make Pasta Napoletana

1. Boil the pasta: Bring a large pot of water to a boil. Salt the water generously—it should taste like the sea. Cook the spaghetti until it is al dente (firm to the bite). Drain the pasta and give it a quick rinse with warm water to prevent sticking, then set it aside.
2. Cook the hearty meat sauce: In a large skillet or Dutch oven, heat a splash of olive oil over medium heat. Sauté the chopped onions and minced garlic until they are soft and fragrant. Add the ground beef and Italian sausage, breaking them up with a spatula. Once browned, stir in the pepperoni, beef bacon, and sliced mushrooms. Cook until the meats are browned and the mushrooms have softened. Pour in the Napoletana sauce, season with salt, pepper, and red pepper flakes, and let it simmer on low for 10 minutes to let the flavors marry.
3. Prepare the Parmesan cream sauce: In a separate large saucepan, melt the butter over medium heat. Stir in the softened cream cheese, whisking until smooth. Slowly pour in the heavy cream and whole milk, whisking constantly to ensure no lumps form. Add the sugar, garlic powder, onion powder, and Italian seasoning. Once the sauce is warm, stir in the parmesan and cheddar cheeses. Continue to stir until the cheese is melted and the sauce is perfectly smooth. Important: Do not let the cream sauce reach a hard boil, as the dairy can separate.
4. Assemble the dish: Toss the cooked spaghetti into the white Parmesan cream sauce until every strand is thoroughly coated and glistening.
5. Serve and swirl: Plate the creamy pasta into deep bowls. Spoon a generous portion of the hot red meat sauce directly over the top. Use a fork to gently swirl the two sauces together for a beautiful marbled effect. Top with fresh torn basil and serve immediately.

Recipe Tips

• Why two sauces: Combining a sharp, acidic tomato meat sauce with a mellow, buttery cream sauce creates a complex flavor profile that is far more satisfying than a single sauce alone.
• The secret to smooth cream sauce: Make sure your cream cheese is at room temperature before adding it to the butter. Cold cream cheese is much harder to whisk into a smooth consistency.
• Choosing the meats: Using a combination of beef, sausage, pepperoni, and bacon provides layers of smokiness, spice, and richness. If you can’t find beef bacon, turkey bacon is a suitable substitute.
• Aggressive salting: Since the pasta is a large component of the dish, salting the boiling water is the most effective way to season the actual dough of the noodle, ensuring the dish isn’t bland.

What To Serve With Pasta Napoletana?

This Pasta Napoletana Recipe is an incredibly rich main dish that needs a fresh or crunchy pairing! A side of Garlic Bread or a Cheesy Baguette is the quintessential choice for wiping up the extra duo of sauces. For a balanced meal, a crisp Caesar Salad or a bowl of Roasted Zucchini adds a lovely texture that pairs perfectly with the creamy spaghetti! A glass of Sparkling Grape Juice or a serving of Steamed Asparagus pairs wonderfully with the bold, savory notes of the pepperoni and sausage.

How To Store Pasta Napoletana

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. It is often best to store the meat sauce and the creamy pasta separately if possible to keep the colors distinct when reheating.
• Reheating: Reheat gently on the stovetop over low heat. You may need to add a splash of milk to the creamy pasta to loosen the sauce, as it will thicken significantly in the fridge.
• Avoid Freezing: We do not recommend freezing this dish. The high dairy content in the white sauce will likely separate and become grainy upon thawing.

Pasta Napoletana Nutrition Facts

• Calories: 850 (per serving)
• Total Fat: 52 g
• Cholesterol: 145 mg
• Sodium: 1150 mg
• Total Carbohydrates: 65 g
• Dietary Fiber: 4 g
• Protein: 32 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs