Spaghetti Alla Mamma

"A friend brought this recipe home from a hunting trip to Italy. He and his group ended up in a farm house somewhere in the middle of nowhere in northern Italy, and the elderly lady threw this together to feed them. Amounts are a guess. Our friend told us "She threw olive oil, lots of parsley, shrimps, anchovis, tomato paste, canned tomatoes, pepperoni and garlic into her skillet, fied it for some minutes and then added cooked spaghetti, mixed everything and served it". I've made it many times now and always did exactly what the Italian lady did - as long as you use lots of parsley and a little less of the other ingredients, you'll never go wrong!"
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Dienia B. photo by Dienia B.
photo by teresas photo by teresas
Ready In:




  • Cook spaghetti al dente according to package directions. Drain and set aside.
  • Finely chop anchovis.
  • In a large skillet, heat olive oil, but not to smoking point!
  • Add chopped parsley, stir, then add minced anchovis, garlic, pepperoni, shrimps.
  • Fry for about one minute, then add tomato paste.
  • Fry for about 30 seconds, stirring, then add canned tomatoes. Stir until nicely combined and heated through, then add cooked spaghetti.
  • Season with salt and pepper to taste.
  • Thoroughly mix until everything is combined and heated through.
  • Serve and enjoy.

Questions & Replies

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  1. Dienia B.
    this is a bumped up roman style which i loved but this added more flavor i loved the addition of the anchovies . just alot of flavor cakepops on parade
  2. Lavender Lynn
    Sadly our family had a hard time with the taste of anchovy. I thought we were more evolved for a fancier recipe but I guess we aren't. You have so many great reviews. This is just a personal preference for us.
  3. Jostlori
    I'd love to give this TEN stars! OMG, Mia - this is a wonderful pasta dish! It was like a flavor explosion, with ingredients I never thought would pair together (pepperoni and shrimp???). I chopped the shrimp into large pieces, as I wasn't sure if they were supposed to be whole. We really liked it that way! No doubt this will be in my Best Of Tour list, and a frequent visitor in our kitchen! Thanks so much for posting! Made for SWT 2019, The Traveling Tastebuds.
  4. breezermom
    What a wonderful flavor surprise! I used a bit more shrimp, and loved the mix of flavors! I'd never of thought to combine pepperoni with shrimp!! Used crushed tomatoes because my son will not eat hot tomatoes unless he sees no resemblance to a tomato. LOL. A very much enjoyed weeknight "after work" easy to make meal! Thanks for sharing. Made for FYC tag game.
  5. Karen Elizabeth
    Mia, what a great recipe! lots of flavour, and easily prepared, lovely midweek dinner which we thoroughly enjoyed!!! Thank you, this was made for International Agents of Quest, Italy.


  1. teresas
    We loved this...I have to admit that I used anchovy paste instead of fillet...I didn't want to waste a can of those little now I have the flavor in a tube...just like my tomato paste...makes things real handy...I also chopped up some cherry tomatoes instead of using the can...this dish looks so pretty and has such an overall nice taste...I barely tasted the next time I will increase the amount...although I used the amount that said it was equal to a whole fillet...or maybe I don't want it to taste to fishy...who knows...this was so easy to prepare no wonder it was just tossed together to feed a few hungry guys...Thanks for sharing the recipe...=)



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