Spicy salami pappardelle

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You can see variations on this base being served in restaurants all around the world. I had more than a few dishes of beautiful seafood with this base when I was in Croatia. I’ve plumped for salami here but any quick cooking meat or seafood will be delicious. Try it with prawns and mussels!

Serves 2

250g pappardelle pasta (or similar shape)
Extra virgin olive oil
100g milano salami, medium sliced and roughly torn
3 cloves garlic, finely sliced
1/2 tsp dried chilli flakes
2 tsp tomato puree
Parsley, roughly torn (optional)
Grana padano cheese, grated

Cook the pasta in a large pan of well salted water.

While the pappardelle is cooking, heat the oil over a medium heat in a saute pan and then fry the salami until it starts to crisp. Turn down the heat to medium-low and add the chilli flakes garlic to the pan.

Once the garlic is lightly golden, stir in the tomato puree and cook everything for a few minutes until combined.

By now your pasta should be cooked. Use tongs to pull pasta out of the water and in to the pan. This should also transfer enough pasta water to make a light tomato sauce.

Warm through for another minute, adding more pasta water if the dish is too dry. Stir in the parsley, grate over the grana padano and serve.