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Beautifully presented Pasta with Salami
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Pasta with Salami

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.

Equipment

  • knife
  • Chopping-board
  • Large-sized pan
  • wooden spoon
  • Large-sized pot
  • Mug
  • Strainer

Ingredients

  • 300 g/10.5 oz Penne or Rigatoni
  • 1 spicy Italian salami
  • 1/2 onion diced
  • 1 bottle/750ml passata
  • A fresh bunch of basil
  • Salt & 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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