Pasta with Salami
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Pasta with Salami
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Try the bold flavours of this Pasta with Salami dish, where al dente penne meets fiery Italian salami, tender onions, and fresh basil. Topped off with a hearty sprinkle of pecorino cheese, it’s a perfect fusion of zest and comfort. Best of all, it’s cooked in less than 15 minutes, making it an ideal choice for a quick yet flavourful meal.
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Ingredients
- 300 penne or rigatoni
- 1 spicy Italian salami
- 1/2 onion diced
- 1 passata bottle 750ml
- basil fresh bunch
- salt
- black pepper
- extra virgin olive oil EVOO
Instructions
- Remove the skin from the salami and cut it into thin strips.
- Warm a large pan on high heat and add a generous amount of EVOO. Add a splash of water and then the onions, this will help prevent them from burning.
- Cook the onions for about 5 minutes, stirring occasionally with a wooden spoon.
- Meanwhile, fill a large pot with water and bring it to a boil. , Add 1 tbsp of rock salt, and allow to dissolve.
- Add the penne, stirring them occasionally to prevent them from sticking, and cook according to the packet instructions.
- When the onions are caramelized, add the salami strips. They cook quickly, so keep stirring to avoid any burns.
- Stir in the passata, reduce the heat to medium, and season with salt and pepper. Let the sauce simmer for about 5-7 minutes.
- Remove the sauce from the heat (if your pasta is not yet ready), let it sit briefly, then tear in some basil leaves and stir through.
- Once the pasta is al-dente, scoop up a mug of pasta water, then strain.
- If you have remove the sauce from heat, put it back on a low setting, , add the pasta, and combine well.
- If the mixture seems dry, add a bit of the reserved pasta water and toss gently to combine.
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