Pasta al salame

Ingredienti

• 300 g/10.5 oz Penne or Rigatoni
• 1 spicy Italian salami
• 1/2 onion (diced)
• 1 bottle/750ml passata
• A fresh bunch of basil
• Salt & Pepper
• Extra Virgin Olive Oil (EVOO)

Preparazione

1. 1

   Remove the skin from the salami and cut it into thin strips.

2. 2

   Warm a large pan on high heat and add a generous amount of EVOO. Add a splash of water and then the onions, this will help prevent them from burning.

3. 3

   Cook the onions for about 5 minutes, stirring occasionally with a wooden spoon.

4. 4

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

5. 5

   Add the penne, stirring them occasionally to prevent them from sticking, and cook according to the packet instructions.

6. 6

   When the onions are caramelized, add the salami strips. They cook quickly, so keep stirring to avoid any burns.

7. 7

   Stir in the passata, reduce the heat to medium, and season with salt and pepper. Let the sauce simmer for about 5-7 minutes.

8. 8

   Remove the sauce from the heat (if your pasta is not yet ready), let it sit briefly, then tear in some basil leaves and stir through.

9. 9

   Once the pasta is al-dente, scoop up a mug of pasta water, then strain.

10. 10

    If you have remove the sauce from heat, put it back on a low setting, , add the pasta, and combine well.

11. 11

    If the mixture seems dry, add a bit of the reserved pasta water and toss gently to combine.