Spicy pasta with peppers and salami

Ingredients

• 350 gshort pasta of your choice
• 2red peppers
• 100 gsliced spicy salami
• 250 mlpassata
• 2sun-dried tomatoes
• 1 clovegarlic
• 2 tbspgrated Parmesan
• 60 mlextra virgin olive oil
• to tastesalt

Instructions

1. 1

   Prepare the peppers

   Wash and peel the peppers with a vegetable peeler. Remove the stalks, seeds and white pith.

2. 2

   Slice the peppers

   Cut the peppers into thin strips. Heat 4 tablespoons of oil in a non-stick saucepan.

3. 3

   Add the aromatics

   Stir in the chopped garlic and finely chopped sun-dried tomatoes.

4. 4

   Cook the peppers

   Fry briefly, then add the peppers. Cook over a low heat for 10 minutes.

5. 5

   Add the passata

   Pour in the passata and season with salt.

6. 6

   Simmer the sauce

   Bring to the boil, then cover the pan and simmer over a low heat for a further 10 minutes.

7. 7

   Blend and add salami

   When cooked, transfer the peppers to a blender and blend until smooth. Return the sauce to the pan and add the salami slices.

8. 8

   Warm the salami

   Heat the salami in the sauce for a couple of minutes over a very low heat, then set the sauce aside.

9. 9

   Cook the pasta

   Boil the pasta in plenty of salted water and drain it while al dente. Finish cooking it in the sauce for 1 minute.

10. 10

    Finish and serve

    Transfer the pasta to a serving bowl, sprinkle over the grated Parmesan and serve straight away.

What is spicy pasta with peppers and salami?

This Italian-style pasta pairs short pasta with a blended sauce of red peppers, tomato and spicy salami. It draws on familiar Italian ingredients rather than a single regional pasta tradition.

The peppers are cooked until tender and blended, making a smooth, sweet base for the salami's savoury heat. Finishing the pasta in the sauce helps it cling to each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 21g protein, 72g carbs, 21g fat.

Most of the carbohydrates come from the pasta, while the olive oil and salami contribute much of the fat. Pasta, salami and Parmesan provide most of the protein. Pair a serving with a generous green salad or vegetables for a more balanced plate.

Choosing the ingredients

Pasta shape: Choose a short shape with ridges or hollows, such as rigatoni or fusilli, to catch the thick sauce.

Peppers and tomatoes: Red peppers bring sweetness, while passata and sun-dried tomatoes add a deeper tomato flavour.

Salami: Spicy sliced salami seasons the sauce as it warms. Its saltiness means it is worth tasting before adding much salt.

Building the pepper sauce

Low heat: Give the pepper strips their full 10 minutes to soften without scorching the garlic or dried tomatoes.

Covered simmer: After adding the passata, cover the pan and simmer for another 10 minutes so the peppers become tender enough to blend.

Blending to a smooth texture

Blending: Once cooked, blend the pepper mixture until smooth, then return it to the pan before adding the salami.

Salami: Warm the slices gently for a couple of minutes over a very low heat. The sauce should be hot, but the salami does not need prolonged cooking.

Getting the pasta right

Al dente: Boil the pasta in plenty of salted water and drain it while it still has a slight firmness at the centre.

Final minute: Toss it in the sauce for 1 minute to finish cooking and pick up the flavour. If the sauce seems too thick, a little pasta water can help it coat the pasta.

Serving the dish

Parmesan: Sprinkle the grated cheese over the pasta just before serving so it stays fragrant and distinct.

On the side: A simple green salad or lightly dressed vegetables offer a fresh contrast to the rich, savoury sauce.

Recipe notes & tips

• Use a vegetable peeler to remove the peppers' skin in thin strips.
• Chop the sun-dried tomatoes finely so they blend evenly into the sauce.
• Keep the heat low while the peppers soften to avoid browning the garlic.
• Blend the pepper mixture until no large pieces remain for a smooth coating sauce.
• Reserve a little pasta water before draining in case the sauce needs loosening.
• Taste the sauce before adding extra salt, as the salami and Parmesan are both savoury.

Variations

• Choose a different shape: Use penne, rigatoni or fusilli, provided it is short pasta.
• Adjust the heat: Choose milder or hotter salami to suit your preference.
• Add fresh herbs: Stir in chopped basil just before serving for a fresh note.
• Finish with black pepper: Grind it over the pasta at the table for extra warmth.
• Make it meat-free: Leave out the salami and season the pepper sauce to taste.

Common mistakes to avoid

• Leaving the peppers chunky: Blend them thoroughly so the sauce coats the pasta evenly.
• Cooking the garlic too fiercely: Keep the heat low and fry it only briefly to prevent bitterness.
• Overcooking the pasta: Drain it al dente because it cooks for another minute in the sauce.
• Adding salt without tasting: Check the sauce first, as the salami and Parmesan add saltiness.
• Heating the salami too hard: Warm it over a very low heat to avoid scorching the sauce.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions