Campanella, the Little Bell That Catches Every Drop.
250g, $6. 500g, $10.
Campanella means “little bell” in Italian, and you can see why when you look at it. The ruffled edges and cone shape are made to scoop up and hold sauce in every little pocket. This shape does not get the attention spaghetti does, but the people who know it ask for it by name. It shines in baked dishes, in creamy preparations, and in any sauce with enough body to fill the bells.
Best paired with
- Vodka sauce
- Alfredo
- Cheese-based sauces
- Baked pasta casseroles
- Pasta primavera with roasted vegetables
- Chunky meat ragu
- Broccoli rabe and Italian sausage
- Brown butter and walnuts
Cooking tip
Campanella holds its shape beautifully, which makes it a wonderful choice for pasta salad. Cook it, rinse it cool, toss it with olive oil so the pieces stay separate, and dress it once everything is ready.
Recipe inspiration
Campanella with Vodka Cream and Peas
Sauté shallots in butter until soft. Add a cup of crushed tomatoes and a splash of vodka, let it reduce, then stir in heavy cream and grated parmesan until it comes together. Toss with cooked campanella and a generous handful of green peas. The little bells catch the sauce in a way that makes every bite feel like the best one.