SMALL PASTA WITH SALAMI
Provided by Nigella Lawson : Food Network
Time 42m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Bring some water for the pasta to a boil over medium heat and salt it generously. Add the pasta and cook for about 10 minutes or as the package directs.
- Warm a fairly wide, heavy-based saucepan over medium heat. Add the salami strips, not worrying if they clump together. Stir with a wooden spoon for 1 to 2 minutes.
- Stir in the tomatoes and add about 1/2 a tomato can of water.
- Stir in 1 tablespoon butter, then add the bouquet garni, if using, and the drained beans. Leave it to bubble away, firmly but gently, while the pasta finishes cooking.
- Just before draining the pasta, remove and reserve a little of the cooking water.
- Stir the drained pasta into the sauce, then remove from the heat, and stir in the remaining butter. If you think the sauce needs it, splash in some of the pasta cooking water, and stir again with a wooden spoon. Leave to stand for 2 minutes before serving, removing the bouquet garni, if used.
PASTA WITH SALAMI
A simple, no-fuss pasta dish that's packed with fragrance and flavour. Few ingredients, create a full and super-charged hit of flavour - learn how to make this delicious penne, salami & tomato dish at home.
Provided by Lee
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 8
Steps:
- In a saucepan or deep frying pan, heat the oil until just hot. Add the onion and fry gently for 4-5 minutes until soft. Add the salami and garlic and continue to fry for 4-5 minutes until the salami has rendered out its fat.
- Pour in the tomato and 1 cup of water and bring to a simmer. Reduce the heat to low and cook gently for 10 minutes. Season with salt & pepper then remove from the heat.
- Cook the penne to the packet instructions in salted water - and when done, drain (retain about a cup of the cooking liquid).
- Toss the pasta through the sauce, adding some of the cooking liquid to keep the dish nice and saucy.
- Serve in bowls with Parmigiano Reggiano sprinkled over.
Nutrition Facts : Calories 810 kcal, Carbohydrate 118 g, Protein 27 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 641 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
CREAMY PASTA WITH CRISPY SALAMI
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
SALAMI MISTI
Steps:
- Preheat oven 450 degrees F. Bake toasts in oven until golden brown. While toast is cooking, arrange proscuitto, bresaola, sopressata, testa, pickled onions, pepperoncini, and olives on a platter. Remove toast from oven and brush with olive oil. Rub tops of toast with garlic. Arrange toasts on platter and serve.
PENNE SALAMI BAKE
"This entree is so versatile that you can add whatever veggies you have on hand," relates Tanya Murray of Olympia, Washington. "I've tossed in a variety of produce, including mushrooms, peas, broccoli, zucchini and pattypan squash. Just saute them right along with the onion and garlic."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. , Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Layer with remaining pasta and cheese. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted.
Nutrition Facts :
PASTA WITH SALAMI AND PEAS
This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!
Provided by SAVVYHOSTESS
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
- Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 52.3 g, Cholesterol 52.1 mg, Fat 32.1 g, Fiber 4.9 g, Protein 21.1 g, SaturatedFat 10.5 g, Sodium 805.3 mg, Sugar 3.6 g
SALAMI PASTA ALLA GRICIA
Pasta alla gricia is among the most versatile Roman pastas, and arguably foundational: Add tomato for amatriciana, add egg for carbonara or remove the pork for cacio e pepe. As one origin story goes, shepherds in Amatrice brought guanciale, pecorino and pasta on their journeys, and made these dishes for sustenance. Guanciale (cured jowl) isn't especially common in the United States, so, in the spirit of the shepherds using what was available to them, this recipe uses salami. Like guanciale, salami gives off deeply flavored fat to build the pasta sauce on. But salami provides even more crispy bits of meat to stud this rich, silky, deceptively simple pasta.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
- While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
- Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
- Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
- Serve right away, with more pecorino on top.
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