Pasta with Salami

Ingredients

• 300 g (10.5 oz)penne or rigatoni
• 1spicy Italian salami
• 1/2onion, diced
• 750 mlpassata
• 1 bunchfresh basil
• 1 tbsp rock salt, plus salt and pepper to tastesalt and pepper
• A generous amountextra-virgin olive oil

Instructions

1. 1

   Prepare the salami

   Remove the skin from the salami and slice the meat into thin strips.

2. 2

   Start the onions

   Set a large pan over high heat and add a generous amount of extra-virgin olive oil. Add a splash of water, followed by the diced onion, to help stop it catching.

3. 3

   Cook the onions

   Cook for about 5 minutes, stirring now and then with a wooden spoon.

4. 4

   Boil salted water

   Meanwhile, fill a large pot with water and bring it to the boil. Add 1 tablespoon of rock salt and let it dissolve.

5. 5

   Cook the pasta

   Add the penne or rigatoni, stirring occasionally to prevent sticking, and cook according to the packet instructions.

6. 6

   Add the salami

   Once the onions are caramelised, add the salami strips. Stir continuously as they cook quickly and can burn.

7. 7

   Simmer the sauce

   Stir in the passata, turn the heat down to medium and season with salt and pepper. Simmer for about 5–7 minutes.

8. 8

   Finish with basil

   Take the sauce off the heat if the pasta is not ready yet. Let it stand briefly, then tear in some basil leaves and stir them through.

9. 9

   Reserve pasta water

   When the pasta is al dente, scoop out a mug of cooking water, then drain the pasta.

10. 10

    Combine pasta sauce

    If you took the sauce off the heat, return it to a low heat. Add the pasta and mix well.

11. 11

    Adjust the texture

    If the pasta looks dry, add a little of the reserved cooking water and toss gently.

What is pasta with salami?

This is a quick pasta supper built around tomato sauce, spicy salami and basil. The recipe takes inspiration from Italian ingredients, though no specific regional origin is given.

The salami brings savoury heat to the sweet, gently cooked onion and passata. Pasta water helps the sauce cling to the penne or rigatoni.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 18g protein, 55g carbs, 29g fat.

Most of the carbohydrates come from the pasta, while the salami and olive oil contribute much of the fat and the salami provides protein. Passata and onion add some carbohydrate and fibre; pair a serving with vegetables or salad for a more balanced plate.

Choosing the pasta and salami

Pasta shape: Penne and rigatoni both catch sauce in their ridges and hollow centres. Cook either shape to the packet’s timing, checking near the end for an al dente bite.

Salami: A spicy Italian salami gives the sauce its heat and savoury character. Since the recipe specifies one salami rather than a weight, its size and saltiness may vary.

Building the sauce

Onions first: The onion cooks for about 5 minutes before the salami goes in. A splash of water helps keep it from burning as it softens and caramelises.

Salami and passata: Stir the salami often because its thin strips cook quickly. Simmer the passata for 5–7 minutes so the flavours come together without reducing the sauce too far.

Getting the pasta texture right

Al dente: Start tasting the pasta as it approaches the packet’s suggested cooking time. It should be tender with a slight firmness in the centre.

Pasta water: Save a mug before draining. Add just a little at a time if the finished dish seems dry; the starchy water loosens the sauce while helping it coat the pasta.

Timing the two pans

Start the onion and sauce while the large pot of water comes to the boil. The sauce simmers for 5–7 minutes, while the pasta cooks according to its packet, so keep an eye on both.

If the sauce is ready first, take it off the heat briefly and add the basil. Bring it back to low heat when the drained pasta is ready to combine.

Serving the dish

Serve the pasta as soon as it is tossed with the sauce, while the basil is fragrant and the sauce is still loose. A green salad or simply cooked vegetables make a fresh contrast to the rich salami.

The supplied ingredient list does not include pecorino, although the description mentions it as a topping. Add it only if you have it and want to follow that serving suggestion.

Recipe notes & tips

• Slice the salami thinly so it warms through quickly in the pan.
• Stir the onions and salami regularly to reduce the chance of them catching.
• Salt the pasta water after it boils and let the salt dissolve before adding the pasta.
• Reserve the pasta water before draining, as it is difficult to replace once poured away.
• Add the reserved water gradually so the sauce does not become too loose.
• Tear the basil leaves by hand and stir them through near the end.

Variations

• Milder heat: Use a mild Italian salami instead of a spicy one.
• Add pecorino: Grate it over the pasta at the table, as suggested in the description.
• More vegetables: Stir in cooked courgette or peppers when combining the pasta and sauce.
• Herb swap: Use fresh parsley if basil is unavailable.
• Different shape: Replace penne with rigatoni, following the packet cooking time.

Common mistakes to avoid

• Burning the onion: Add the splash of water and stir occasionally as it cooks.
• Leaving salami unattended: It cooks quickly, so keep stirring once it is in the pan.
• Overcooking the pasta: Check it as it nears the packet time and drain when al dente.
• Forgetting pasta water: Scoop out a mugful before draining the pasta.
• Adding too much water: Pour in small amounts and toss between additions.
• Adding basil too early: Stir it through briefly near the end to retain its fresh flavour.

How to store

Cool leftovers promptly, store them in an airtight container in the fridge and eat within 2 days. Reheat in a pan over a low heat with a splash of water, stirring until piping hot.

Frequently asked questions