Pasta with Salami
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A quick and fiery Pasta with Salami, featuring the vibrant flavors of Calabrese salami, homemade passata, and fresh basil. Perfect for a quick dinner or lunch, this dish is ready in just 15 minutes and is sure to impress with its delicious flavors and ease of preparation.
00:15:00 total
Serves 4
easy
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Ingredients
- penne or rigatoni - 300 g (300 g/10.5 oz)
- spicy Italian salami - 1
- onion - 1/2 (diced, 1/2)
- passata - 750 ml (1 bottle/750ml)
- fresh basil - 1 bunch (a bunch)
- salt - to taste (to taste)
- pepper - to taste (to taste)
- extra virgin olive oil (EVOO) - to taste (generous amount)
- rock salt - 1 tbsp (for pasta water, 1 tbsp)
- pecorino cheese - to taste (for serving, to taste)
Instructions
- Prepare Salami: Remove the skin from the salami and cut it into thin strips.
- Cook Onions: Warm a large pan on high heat, add a generous amount of EVOO and a splash of water, then add the onions. Cook for about 5 minutes, stirring occasionally.
- Boil Pasta: Fill a large pot with water and bring it to a boil. Add 1 tbsp of rock salt, then add the penne, stirring occasionally to prevent sticking. Cook according to packet instructions.
- Add Salami: When the onions are caramelized, add the salami strips, stirring to avoid burns.
- Simmer Sauce: Stir in the passata, reduce heat to medium, season with salt and pepper, and let simmer for about 5-7 minutes.
- Combine Pasta and Sauce: Once the pasta is al-dente, strain it, reserving a mug of pasta water. If the sauce has been removed from heat, reheat it on a low setting, add the pasta, and combine well. If dry, add a bit of the reserved pasta water.
- Serve: Ladle pasta onto plates, top with sauce, more torn basil leaves, and a generous amount of pecorino cheese.
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