Recipe: Salami Pasta

CooQ : Recipe: Salami Pasta

Salami Pasta

Italian, Mains

224 calories/serving
15 mins
This hearty, flavourful family-friendly pasta dish packs a punch of flavour. The spicy salami mixed into a fresh tomato sauce, speckled sugar beans, and finished with a touch of cheese, is a match made in heaven.

Recipe by:



penne pasta
salami slices
chilli flake
parmigiano reggiano cheese
sundried tomato
black olive
tomato paste
olive oil
dry white wine
parsley leaves


1. Bring a large pot of water to the boil, add some salt. once the water boils add 200 gms of penne pasta and let it cook for 10-11 minutes until al dente or less. (follow cooking instructions on the package)

2. While the pasta is cooking, place a large frying pan on medium to low heat. add 10 thinly cut, strips of salami and cook in dry pan until crispy. set aside.

3. There should be enough fat left in the same pan, otherwise add a little olive oil. return to medium heat, add 1 minced garlic clove and 1/2 tsp chilli flakes. leave to sweat and as soon as it starts to brown a little on the edges, deglaze pan with 1 cup dry white wine.

4. Add 2 tbsp tomato paste, 8 black olives pitted and sliced in half lengthwise and 8 sundried tomatoes sliced into strips. (if pasta isn’t cooked yet, turn off heat)

5. Once the pasta is cooked drain the pasta straight out of the water and place directly into the pan over low heat. (it’s fine if some pasta water falls into the pan) add the crispy salami, mix well into the sauce and spread the pasta out into the pan. turn heat to very low. (retain 2 cups of pasta water for later use)

6. Cover the surface of the pasta in the pan with 1 cup grated parmigiano reddiano cheese and mix vigorously into the sauce using a wooden spoon or spatula for 1-2 minutes. the sauce will become silky smooth as you mix it.

7. Add further pasta water in small doses when needed, usually around 2 cups. the liquid will be absorbed and emulsify into a creamy consistency. taste for seasoning, if the pasta water was well salted, you probably won’t need it as the cheese, olives and pasta water contain plenty of salt. you still want to retain some liquid left in your serving plate but not too much. add more water if too dry.

8. Serve on warm plates, add a drizzle of olive oil, more grated cheese, and garnish with freshly chopped parsley over the top of the dish. serve immediately and enjoy!

By Recipe30