SPAGHETTI WITH SALAMI AND BACON
A nice and easy quick recipe for lunch or a light dinner. Not overpowering, the hot salami gives it a little kick, but still has great flavors. With a glass of red wine, it's hard to beat.
Provided by Part Time Cook
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Place salami and bacon in the skillet; cook until just starting to crisp. Stir in garlic and leek; season with salt and pepper, and cook 2 minutes more. Stir in tomatoes and 1 tablespoon basil; cook 1 minute more.
- Mix the cooked pasta into the contents of the skillet, along with 3 tablespoons Parmesan. Serve topped with remaining Parmesan and basil.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 45.4 g, Cholesterol 23.9 mg, Fat 13.2 g, Fiber 2.4 g, Protein 12.7 g, SaturatedFat 4.3 g, Sodium 386.7 mg, Sugar 2.8 g
DRUNKEN SPAGHETTI WITH HOT SALAMI MEAT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the EVOO in a Dutch oven or other large pot over medium-high heat. Add the salami and cook until the fat is rendered. Add the ground lamb and cook, crumbling with a wooden spoon, until browned. Season with a little salt and more pepper. Add the garlic, rosemary, bay leaf, carrots and onions and cook until soft, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with 1 cup wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 30 minutes.
- Bring the remaining 1 bottle wine and 2 cups water to a boil in a pot. Add the pasta and cook until al dente. Reserve about 1 cup starchy cooking liquid and drain the pasta. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. Divide among shallow bowls and top with the basil and lots of pecorino.
- Cook's Note: The sauce can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Remove the bay leaf before serving.
CREAMY PASTA WITH CRISPY SALAMI
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
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
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.
PENNE SALAMI BAKE
"This entree is so versatile that you can add whatever veggies you have on hand," relates Tanya Murray of Olympia, Washington. "I've tossed in a variety of produce, including mushrooms, peas, broccoli, zucchini and pattypan squash. Just saute them right along with the onion and garlic."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. , Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Layer with remaining pasta and cheese. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted.
Nutrition Facts :
SALAMI SPAGHETTI
This is a nice quick easy meal serve as a main or side dish, easy and simple pasta, great for family dinners! If you like it spicey. add a teaspoon of fresh chilli to taste.
Provided by An_Net
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil spaghetti in a large pot of boiled water until cooked.
- Chop parsley, & basil into tiny pieces. crush garlic just before pasta is ready.
- Heat oil in frying pan, add garlic, parsley and basil on medium heat to just warm through, add salami, warm.
- Drain pasta when cooked, add mix of other ingredients and stir through.
- Sprinkle with parmesan cheese, salt and pepper to taste.
Nutrition Facts : Calories 592.6, Fat 29.1, SaturatedFat 7.5, Cholesterol 31, Sodium 513.2, Carbohydrate 63.7, Fiber 2.8, Sugar 2.1, Protein 18.4
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.
SPAGHETTI BOLOGNESE WITH SALAMI & BASIL
An easy dinner favourite, this spaghetti Bolognese includes added salami and basil for a twist on a classic dish
Provided by Good Food team
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.
- Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.
- Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.
Nutrition Facts : Calories 718 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
SALAMI PASTA
quick easy pasta dish
Provided by emmaporter10
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Bring some water for the pasta to the boil in a pan and salt generously â or to taste â then put in the ditalini or mezzi tubetti, which will probably need around 10 minutes (though check the packet instructions).
- Meanwhile, get on with making the sauce. Warm a fairly wide, heavy-based pan and toss in the salami strips, not worrying if they clump together. Stir with a wooden spoon over a medium heat for a minute or two.
- Tip in the tomatoes and slosh about ½ can water around in the empty can, then add that, too.
- Drop in one tablespoon of the butter and stir well with your wooden spoon, then add the bouquet garni and the drained beans. Stir well, then leave it to bubble away â firmly but gently â while the pasta finishes cooking.
- Just before draining the pasta, lower in a small cup and take out a little of the cooking water. Drain the pasta well.
- Stir the drained pasta into the sauce, then remove the pan from the heat and stir in the remaining butter. If you think the sauce needs loosening a little, splash in some of the reserved pasta cooking water and stir again with your wooden spoon. Leave to stand for 2 minutes before serving, then remove the bouquet garni.
PENNE SALAMI BAKE
Make and share this Penne Salami Bake recipe from Food.com.
Provided by Jellyqueen
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, drain and set aside.
- Preheat oven to 350 Degrees F.
- In a large skillet, saute the onion and garlic in olive oil until tender.
- Stir in tomatoes, tomato paste, peppers, salami, olives, salt, and pepper.
- Simmer, uncovered, for 5 minutes.
- Remove from heat and stir in pasta.
- Spoon 1/2 of the mixture into a 2 quart baking dish and sprinkle 1/2 the cheese on top, repeat with the other half of mixture and cheese.
- Place in oven and bake 15 miunutes.
Nutrition Facts : Calories 663, Fat 39.8, SaturatedFat 16.5, Cholesterol 81.3, Sodium 938, Carbohydrate 54.6, Fiber 9, Sugar 6.1, Protein 24.9
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.
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