Small Pasta With Salami Recipes

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PASTA WITH SALAMI



Pasta with Salami image

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

2 tbsp olive oil
½ small onion ((peeled and chopped))
6oz salami ((170g) Cut into cubes (skin removed if it has skin))
2 garlic cloves ((peeled & chopped))
1 can tomato polpa or passata (not puree) ((finely chopped tomatoes)(400g/14oz))
Penne Pasta ((around 300-400g/10-14oz))
salt & pepper
Parmigiano Reggiano ((optional))

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

PASTA WITH SALAMI AND PEAS



Pasta with Salami and Peas image

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

1 (16 ounce) package dry mostaccioli pasta
2 cups frozen green peas
½ cup olive oil
¼ cup butter
1 bunch green onions, chopped
2 teaspoons minced garlic
salt to taste
½ teaspoon ground black pepper
¾ teaspoon ground cayenne pepper
8 ounces thinly sliced hard salami
1 cup freshly grated Parmesan cheese

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

PASTA WITH SALAMI



Pasta With Salami image

Make and share this Pasta With Salami recipe from Food.com.

Provided by DrGaellon

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

salted water
1 lb penne pasta
4 ounces sliced genoa salami, cut in 1/2-inch squares
2 tablespoons butter, divided
1/4 yellow onion, minced
1 (14 ounce) can diced tomatoes
1/4 cup red wine
1/4 cup water
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon dried thyme
1 pinch dried oregano
1 pinch dried basil
1 bay leaf
salt
cracked black pepper

Steps:

  • Bring a pot of salted water to a boil. Cook penne per directions.
  • Heat a wide, heavy-bottomed skillet over medium-high heat, dry. When hot, add salami. Stir until crispy and fat has rendered.
  • Add 1 tbsp butter. When melted, add onion and saute until limp 2-3 minutes. Add tomatoes and wine. Add water to tomato can and rinse out; add to pan. Add beans, thyme, oregano, basil, bay leaf, salt and pepper. Stir well and let bubble while pasta cooks. Just before pasta is done, swirl in remaining butter.
  • Reserve a cup or so of pasta cooking water, then drain pasta. Add pasta to skillet and stir well; add small amounts of pasta water if needed to correct the consistency. Let stand 2-3 minutes to meld flavors. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 731.5, Fat 18, SaturatedFat 7.5, Cholesterol 44.2, Sodium 579.2, Carbohydrate 118.5, Fiber 19.4, Sugar 0.8, Protein 24.9

DELI PASTA WITH SALAMI



Deli Pasta with Salami image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 8

1 pound Perciatelli
1 (10 ounce) package thawed frozen petite peas
1/4 cup chopped onion
1/4 cup olive oil
4 ounces Genoa or other hard salami (in a chunk or in slices), julienned into 1/4 inch strips
2 ripe tomatoes, seeded and finely diced
Salt and freshly ground black pepper
Grated Parmesan cheese

Steps:

  • Bring large pot of salted water to a boil. Add pasta and cook until almost done; add peas and continue to boil, 1 to 2 minutes or until pasta is cooked through and peas are tender.
  • While this is going on, cook onions in olive oil until tender. Cut salami into thin slices and then julienne into 1/4 inch strips.
  • Drain pasta and peas and toss with onions, salami and tomatoes. Toss to combine well, season with salt and pepper and serve with lots of freshly grated Parmesan cheese.

PENNE SALAMI BAKE



Penne Salami Bake image

Make and share this Penne Salami Bake recipe from Food.com.

Provided by Jellyqueen

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups penne pasta, uncooked measurement
1 small onion, diced
1 garlic clove, minced
3 tablespoons olive oil
1 (14 ounce) can diced tomatoes, drained
2 tablespoons tomato paste
1 medium green sweet pepper, chopped
1/3 lb salami, cubed
1 (4 ounce) can black olives, sliced style
1 cup swiss cheese, grated
1 cup cheddar cheese, grated
salt and pepper

Steps:

  • Cook pasta according to package directions, drain and set aside.
  • Preheat oven to 350 Degrees F.
  • In a large skillet, saute the onion and garlic in olive oil until tender.
  • Stir in tomatoes, tomato paste, peppers, salami, olives, salt, and pepper.
  • Simmer, uncovered, for 5 minutes.
  • Remove from heat and stir in pasta.
  • Spoon 1/2 of the mixture into a 2 quart baking dish and sprinkle 1/2 the cheese on top, repeat with the other half of mixture and cheese.
  • Place in oven and bake 15 miunutes.

Nutrition Facts : Calories 663, Fat 39.8, SaturatedFat 16.5, Cholesterol 81.3, Sodium 938, Carbohydrate 54.6, Fiber 9, Sugar 6.1, Protein 24.9

SALAMI LOVER'S ITALIAN PASTA SALAD



Salami Lover's Italian Pasta Salad image

This Italian pasta salad is great to make for lunches or as a dinner on a summer night.

Provided by Deanna

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

8 ounces rotelli pasta
¾ cup creamy salad dressing
¾ cup Italian-style salad dressing
¾ cup grated Parmesan cheese
8 ounces salami, cubed
1 red bell pepper, thinly sliced
1 (2 ounce) can sliced black olives
½ red onion, julienned

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
  • Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 38.8 g, Cholesterol 58.3 mg, Fat 33.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 1761.9 mg, Sugar 9 g

SMALL PASTA WITH SALAMI



SMALL PASTA WITH SALAMI image

I posted this before I went vegan; I can still make it though with vegan butter and vegan salami.

Provided by Lori Passaro

Categories     Pasta

Time 40m

Number Of Ingredients 7

2 2/3 c (11 oz) ditalini or tubetti pasta
3 oz (about 15 slices) milano salami, scissored into strips
14 oz can diced tomatoes, plus 1/2 can water
2 Tbsp butter
1 bunch garni (mixed herb sachet or bag), optional
15 oz can cannellini beans, drained and rinsed
salt

Steps:

  • 1. Boil water for the pasta, salt generously. Add the pasta and cook according to directions, al dente.
  • 2. Warm a fairly wide, heavy-based saucepan over medium heat. Add the salami strips, not worrying if they clump together. Stir with a spoon for 1-2 minutes.
  • 3. Stir in the tomatoes and add about 1/2 a tomato can of water.
  • 4. Stir in 1 tablespoon of butter, then add the garni or bay leaf, and the drained beans. Leave it to bubble away, firmly but gently, while the pasta finishes cooking.
  • 5. Just before draining the pasta, remove and reserve a little of the cooking water.
  • 6. 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. Leave to stand for 2 minutes before serving, removing the garni (bay leaf).

SALAMI PASTA ALLA GRICIA



Salami Pasta Alla Gricia image

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

Kosher salt
1 pound tubed, curved or long pasta, such as rigatoni, orecchiette or spaghetti
1 tablespoon extra-virgin olive oil
1 (6-ounce) log mild or spicy salami, casing discarded and meat coarsely chopped
1 teaspoon coarsely ground black pepper
1 cup/2 ounces finely grated pecorino or Parmesan, plus more for serving

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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