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This Easy Pastina Recipe recipe is SO good 👌🏻❤️ This is a far cry from the sopa de estrellitas I grew up eating but it still has that same element of nostalgia for me…
The secret ingredient is anchovies, trust me… They add the most amazing depth of flavor without it being fishy! Bryan hates anchovies and he didn’t detect them in the slightest.
If you loved this recipe, check out my Spinach Pastina Recipe!
Why You’ll Love Easy Pastina Recipe
I love pastinas with all my heart, they are just so cozy and such a comforting meal. The Calabrian Chile and Taleggio combination is epic. This one is extra special, because it reminds me of the one I grew up eating. It’s a little bit spicy, and extremely flavorful. This is one of my go to meals when me or any of my family members are feeling under the weather. One of the best things about this recipe is that you can get it ready within 20 minutes!

How To Prepare Easy Pastina Recipe
🧅 Sauté the shallots with a bit of olive oil on medium heat for 2-3 minutes. Then, add in garlic and anchovies. Sauté 1-2 more minutes.
🌶 Add in Stelline pasta and a touch more olive oil. Sauté until slightly golden. Then, add in Calabrian Chile. Deglaze with the wine.
🍜 One cup at a time, add the stock until absorbed. Add more stock if needed.
🧈 Once done, add the Parmigiano and basil. Mix and then turn heat off and add the butter.
🧀 Serve it with the taleggio on top and black pepper and that is it!
Substitutions and Variations
- You can use a chunk of brie instead of Taleggio.
- You can use any cheese of your choice instead of parmesan.
- If you don’t want to use wine, you can just add more broth instead.
Chef’s Tip
Don’t skip the anchovies! Trust me, they add the most amazing depth of flavor without it being fishy.
Similar Recipes
Common Questions
You can use a chunk of brie instead.
Yes, you can use any cheese of your choice.
For this recipe, I used Barilla Stelline.
Easy Pastina Recipe

Ingredients
- 1 cup Stelline, star pasta
- 2 Shallots, finely chopped
- 1 Garlic clove, minced
- 5-6 Anchovy filets, formed into a paste
- 4 1/4 cups Chicken, veggie or beef stock (might need a bit more, depending on how dry you want it)
- 1/3 cup White wine
- 2 tbsp Calabrian chiles, chopped
- 1/2 cup Parmigiano reggiano
- 1 tbsp Butter
- 10 Basil leaves, chiffonade
- Taleggio , to taste
- Black pepper, to taste
- Olive oil
Instructions
- Sauté the shallots with a bit of olive oil on medium heat for 2-3 minutes. Add garlic and anchovies. Sauté 1-2 more minutes.
- Add in star pasta and a touch more olive oil. Sauté until slightly golden. Add Calabrian Chile. Deglaze with the wine.
- Add the stock until absorbed, one cup at a time. Add more stock if needed.
- Once done, add the Parmigiano and basil. Mix and then turn heat off and add butter.
- Serve it with the taleggio on top and black pepper and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.