Orecchiette Pasta with Crispy Salami

Orecchiette is tossed with crispy salami in a simple garlic olive oil sauce with calabrian chilis, spinach, and parmigiano reggiano for an easy Italian-inspired weeknight pasta.

This orecchiette with salami is a simple Italian-inspired pasta made with a garlic olive oil sauce, Calabrian chiles, spinach, and freshly grated Parmigiano Reggiano. It’s a great way to use up leftover charcuterie (if you've ever had such thing)!

Crispy pieces of salami add a salty and savory depth while the orecchiette holds onto every bit of the light sauce, making this an easy, flavorful dinner that comes together in under 30 minutes. It’s the perfect pantry-friendly pasta for busy weeknights when you want something comforting, elevated, and low-effort.

Honestly, I made up this recipe one night using what I had in the kitchen, and it was so delicious that I had to write it up for the blog immediately! It's an easy Italian pasta made with leftover charcuterie.

If you like this, you'll also like some other Italian pasta recipes like Italian Pasta Salad, Spaghetti Aglio e Olio, Authentic Fettuccine Alfredo, High Protein Vodka Sauce, Sausage and Eggplant Pasta, Pea and Pancetta Pasta, and Spinach Basil Pesto Pasta.

Ingredient Notes & Substitutions

Here is everything you'll need to make this easy weeknight pasta recipe:

• Salami: Genoa salami adds a mild flavor, while spicy salami brings extra heat. Both work well here, especially if you’re using leftover charcuterie. You can also substitute soppressata or Calabrese salami.
• Orecchiette pasta: Orecchiette is ideal for olive oil–based sauces because its cup shape catches bits of salami, garlic, and cheese. If needed, substitute with cavatelli, small shells, or rigatoni.
• Olive oil: Use a good-quality extra virgin olive oil, since it’s the base of the sauce. This recipe relies on the flavor of the olive oil rather than cream or tomato sauce.
• Fresh garlic: Fresh garlic is essential for flavor. Thinly slicing or gently mincing the garlic helps it infuse the olive oil without burning.
• Crushed Calabrian chilis: These come packed in oil usually. Calabrian chiles add smoky heat and depth. If you don’t have them, use extra red chili flakes or a small spoonful of chili paste for a similar effect.
• Spinach: Frozen spinach cubes are convenient and melt right into the sauce. Be sure to squeeze out excess moisture before adding. Fresh spinach can be used instead—just chop it finely then cook it down until wilted.
• Seasonings: Red chili flakes allow you to adjust the spice level, parsley adds freshness, and salt brings everything together, if needed. Season gradually, especially since salami and parmesan are naturally salty.
• Parmigiano reggiano: Freshly grated Parmigiano Reggiano adds richness and umami. Grana Padano or Pecorino Romano can be used as substitutes, though Pecorino will make the dish saltier.

This olive oil–based pasta pairs best with simple sides that balance the richness and spice without overpowering the dish.

• Simple Green Salad: A lightly dressed arugula or mixed greens salad with lemon and olive oil adds freshness and contrast. Try my kale crunch salad!
• Crusty Bread or Focaccia: Perfect for soaking up any leftover garlic olive oil sauce at the bottom of the bowl.
• Roasted or Grilled Vegetables: Broccoli, broccolini, zucchini, or asparagus complement the savory salami and spicy chiles.
• Marinated Olives or Antipasto: A small bowl of olives or marinated vegetables leans into the Italian-inspired flavors and makes the meal feel complete.
• Crisp White Wine or Light Red: A dry Pinot Grigio, Vermentino, or a light-bodied red like Chianti pairs well with the garlic and Calabrian chiles.

Storage & Re-heating

This recipe is best enjoyed fresh, but you can keep any leftover pasta in an airtight container in the fridge for up to 3 days.

To Reheat:
Reheat gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce. Stir frequently until warmed through. Alternatively, microwave in a covered dish in 30–45 second intervals, stirring between each, until heated through. Add a small drizzle of olive oil if needed.

Freezing:
Freezing is not recommended, as the olive oil sauce can separate and the texture of the pasta and spinach may become mushy when thawed.

Expert Tips

• Slightly undercook the pasta to an al dente texture for best results.
• Crisp the salami slowly: Cook the salami over medium heat to render the fat and get it crispy without burning. This builds the base flavor for the entire dish.
• Don’t burn the garlic: Add the garlic once the olive oil is warm, not hot. Gently cooking it prevents bitterness and keeps the sauce fragrant.
• Use pasta water strategically: Reserve pasta water and add it gradually to emulsify the olive oil into a glossy sauce that clings to the orecchiette.
• Season at the end: Salami and Parmigiano Reggiano are naturally salty, so taste before adding additional salt.
• Adjust spice to taste: Calabrian chiles vary in heat—start small and add more as needed.

Frequently Asked Questions

This orecchiette pasta with crispy salami is proof that a handful of simple ingredients can turn into the most delicious weeknight dinner. With a garlic olive oil sauce, a touch of Calabrian heat, and crispy bits of leftover charcuterie, it’s an easy Italian-inspired pasta you’ll want to make again and again. Whether you’re cooking for a busy weeknight or looking for a delicious way to use up salami from a cheese board, this comforting, unfussy dish delivers every time.

More Easy Dinner Recipes

Have you made this pasta with salami? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!