This flavor-packed pasta is made in collaboration with Ooni and chefs Thomas McNaughton and Ryan Pollnow of San Francisco’s popular Flour + Water Hospitality Group restaurants. In this recipe the chefs feature one of their favorite pasta shapes: campanelle. They make Flour + Water Foods' campanelle, which is available at select grocery stores nationwide, from just two ingredients—organic semolina flour and water—and cut the dough with artisanal bronze dies, which produce great texture and rough ridges on the pasta that grab sauces well. McNaughton and Pollnow toss the noodles with a punchy Calabrese sauce made with Calabrian chiles, anchovies and salametto piccante, a dry, spicy salami. Caciocavallo, a Southern Italian cheese with zesty, buttery flavors and earthy undertones, enriches the sauce; if it’s unavailable, provolone makes a fine substitute. Then the dish is quickly baked in an Ooni oven, where it cooks to cheesy, toasty perfection.

Make it side-by-side with Flour + Water’s Cacio e Pepe Pizza in the Ooni Koda 2 Max.