Salami Pasta
This is a beautifully simple pasta recipe with strong flavours. Salty, garlicky salami with sweet green peas - delicious!
Ingredients
Serves: 8
- 500g mostaccioli pasta
- 2 cups frozen green peas
- 1/2 cup (125ml) olive oil
- 65g butter
- 1 bunch spring onions, chopped
- 2 teaspoons minced garlic
- 1 pinch salt to taste
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon cayenne pepper
- 250g thinly sliced hard salami
- 1 cup freshly grated Parmesan cheese
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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 frypan over medium heat. Stir in spring onions and garlic. Season with salt, black pepper and cayenne pepper. Cook and stir until spring 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.
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Reviews and Ratings
Global Ratings:
(27)
Reviews in English (20)
To reduce the "oily" factor, I sliced the salami up and fried it in a pan on medium heat (it makes its own oil, so don't add any). I added the garlic into this once I saw it was getting crispy and needed only a few more minutes. I didn't use any butter at all, and only enough oil to lightly coat my pasta so it wouldn't stick. (maybe 1-2 tbls.) I also added halved cherry tomatoes from my garden. It was delicious, and not greasy at all. - 02 Aug 2008 (Review from Allrecipes USA and Canada)
This was AWESOME! Usually I prefer to try a recipe exactly as it's written before fiddling with it, but I found this recipe while trying to avoid a trip to the grocery store, so I used what I had on hand. Instead of green onions, I used a small yellow onion, minced, and a scant 1/2 tsp. chili powder substituted for the cayenne. I also cut back on the butter and used the cheap canister parmesan rather than fresh grated; however, I don't think these changes altered the character of the dish. Perfect for a quick and flavorful weeknight dinner! Edited to update: I still make this fairly often. I never add salt (there's enough in the pasta and salami), and I usually leave out the butter. Olive oil seems essential to me, but I think using cotto salami rather than hard salami makes it less greasy. - 08 Sep 2006 (Review from Allrecipes USA and Canada)
I use this recipe a lot. I have made my own adjustments. I don't think anyone wants to hear them. This is a great tasting dish, that is somewhat healthy. - 25 Sep 2011 (Review from Allrecipes USA and Canada)