When bold global flavors meet comforting Italian tradition, a standout dish is born. This Campanelle Bolognese with Salsa Macha blends silky, slow-simmered Bolognese with the smoky heat and crunch of salsa macha, creating a modern pasta experience that feels both familiar and excitingly new. It’s rich, spicy, aromatic, and visually stunning—perfect for weeknight dinners, date nights, or special gatherings.

---

Campanelle Bolognese with Salsa Macha (Fusion Recipe)

A Rich and Spicy Fusion Pasta

This recipe combines tender campanelle pasta with a hearty meat sauce, then finishes it with a generous spoonful of salsa macha. The curls of campanelle hold onto the sauce beautifully, while the salsa macha adds a crunchy, fiery layer that elevates the entire dish.

If you already have salsa macha prepared, this fusion becomes effortless—simply cook the pasta, make the Bolognese, and assemble.

---

Ingredients

🍝 Campanelle Bolognese (Serves 4)

• 12 ounces campanelle pasta
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 medium carrot, grated
• 1 small celery stalk, finely diced
• 1 pound ground beef (about 85% lean)
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 cup beef broth
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika (optional)
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese (plus extra for topping)
• Fresh basil leaves for garnish
• Prepared salsa macha (to spoon on top)

---

How to Make the Fusion Recipe

1. Cook the Bolognese

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add onion, carrot, and celery. Cook until softened, about 5–7 minutes.
3. Stir in the garlic and cook for 1 minute.
4. Add ground beef and break it into fine crumbles as it cooks.
5. When browned, mix in tomato paste and cook for 2 minutes.
6. Add crushed tomatoes, beef broth, salt, pepper, and smoked paprika.
7. Lower the heat and simmer for 20–30 minutes until thick and flavorful.
8. Stir in the heavy cream and simmer for another 5 minutes.
9. Mix in the Parmesan for a smooth, velvety finish.

---

2. Cook the Campanelle

1. Bring a large pot of salted water to a boil.
2. Cook the pasta until al dente—tender with a slight bite.
3. Reserve ½ cup of pasta water.
4. Drain and add the pasta directly to the sauce.
5. Toss well, adding reserved pasta water as needed to create a silky coating.

---

3. Assemble the Dish

1. Spoon a generous portion of saucy campanelle onto a plate.
2. Add extra Parmesan cheese if desired.
3. Top with 1–2 tablespoons of salsa macha in the center.
4. Garnish with fresh basil leaves.

The final dish is rich, savory, spicy, and beautifully balanced.

---

Tips for Perfect Results

• Let the Bolognese simmer slowly for maximum flavor.
• Add pasta water gradually to achieve a restaurant-quality silky sauce.
• Top with salsa macha right before serving to preserve crunch and aroma.
• Adjust heat by using more or less salsa macha per serving.

---

Delicious Variations

• Swap beef for ground turkey for a lighter version.
• Add a splash of red wine to the Bolognese for extra depth.
• Stir in a spoonful of mascarpone for an ultra-creamy finish.
• Use toasted almonds or cashews in your salsa macha for a nutty twist.

---

A Fusion Dish Worth Making Again

This Campanelle Bolognese with Salsa Macha brings together the comfort of Italian pasta with the bold personality of Mexican chili oil. Every bite delivers warmth, richness, spice, and crunch—a true fusion recipe that feels elevated and memorable.