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
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.
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.
SALAMI-PESTO FUSILLI
Looking for a fast Italian dinner? This five-ingredient dish is the perfect choice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cook and drain pasta as directed on package.
- In large bowl, toss hot pasta with pesto, tomatoes and salami. Sprinkle with cheese.
Nutrition Facts : Calories 730, Carbohydrate 56 g, Cholesterol 55 mg, Fat 5 1/2, Fiber 5 g, Protein 29 g, SaturatedFat 13 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1640 mg, Sugar 5 g, TransFat 1/2 g
SALAMI PASTA SALAD
The first time I tasted this delicious salad was at my wedding, and I recall, even in the blur of that day, the recipe was in high demand. That was years ago and I'm still asked to bring it to cookouts and parties! -Sarah Ryan, Geneva, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, pepperoni, salami, olives, cheese and onion. , In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 817mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
QUICK ITALIAN PASTA SALAD
A quick and flavorful pasta salad with salami and bell peppers.
Provided by Trish
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
- Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.2 g, Cholesterol 46 mg, Fat 21 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 7.4 g, Sodium 1893.1 mg, Sugar 5.4 g
PASTA WITH SALAMI
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
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
SMALL PASTA WITH SALAMI
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
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).
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