Pasta al salame (penne con provolone)

Ingredienti

• 350 g – 12 oz mezze penne
• 2 tbsp extra virgin olive oil
• 1/2 onion (– chopped)
• 50 g – 1.75 oz pure pork salami (– sliced and roughly chopped)
• 400 g – 0.9 lb diced tomatoes
• 4 tbsp passata
• 80 ml – 2.8 fl oz water
• 80 g – 2.8 oz provolone (– preferably piquant, cut into small cubes (5 mm))
• salt (– to taste)

Preparazione

1. 1

   Sauté the onion in 2 tablespoons of extra virgin olive oil for 2 minutes. Add the salami and sauté for 1 minute. Stir in the diced tomatoes, passata, salt, and ¼ cup of water.

2. 2

   Cook uncovered over low to medium heat for 15 to 20 minutes, or until the sauce has thickened.

3. 3

   Cook the penne until al dente, then drain it 1 minute before fully cooked, as it will finish cooking in the sauce.

4. 4

   Add the drained pasta to the frying pan with the salami and tomato sauce. Stir in the chopped provolone and cook over a slow flame for 1 to 2 minutes, until the provolone begins to melt and stretch.

5. 5

   Serve with thinly grated Pecorino Romano on top.