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.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Remove the skin from the salami and cut it into thin strips.
- 2
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.
- 3
Cook the onions for about 5 minutes, stirring occasionally with a wooden spoon.
- 4
Meanwhile, fill a large pot with water and bring it to a boil. , Add 1 tbsp of rock salt, and allow to dissolve.
- 5
Add the penne, stirring them occasionally to prevent them from sticking, and cook according to the packet instructions.
- 6
When the onions are caramelized, add the salami strips. They cook quickly, so keep stirring to avoid any burns.
- 7
Stir in the passata, reduce the heat to medium, and season with salt and pepper. Let the sauce simmer for about 5-7 minutes.
- 8
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.
- 9
Once the pasta is al-dente, scoop up a mug of pasta water, then strain.
- 10
If you have remove the sauce from heat, put it back on a low setting, , add the pasta, and combine well.
- 11
If the mixture seems dry, add a bit of the reserved pasta water and toss gently to combine.