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.
Servings: 2
Calories: 892kcal
Ingredients
- 100 g Genoa salami or spicy salami
- 250 g orecchiette pasta
- 2 tablespoon olive oil
- 5 cloves fresh minced garlic
- 1 tablespoon crushed calabrian chilis
- 3 frozen spinach cubes thawed
- Pinch of: red chili flakes, parsley, salt to taste
- ½ cup grated parmigiano reggiano
Instructions
- Place the salami in a food processor or high powered blender. Pulse until it resembles crumbles and set aside.
- Place a medium size pot of water to boil. Salt lightly and cook the orecchiette according to package instructions.
- While the pasta cooks, place a large skillet over medium heat. Add the olive oil and the salami. Cook for a few minutes until it gains some color. Add the minced garlic and calabrian chilis and toast until golden. Add the spinach and cook some of the water out.
- Add pasta water to the sauce, a few tablespoon at a time until a sauce forms. Add the cooked orecchiette and mix to combine. Grate some parmigiano reggiano directly into the pan. Taste and adjust seasoning if necessary. Enjoy topped with more parmigiano!
Notes
- Orecchiette pasta scoops the salami crumbles beautifully, though any type of pasta will be delicious in this recipe.
- You can use a log of genoa salami, sliced salami, or even spicy salami for this recipe.
- Omit the chilis for less spice.
- You could also omit the spinach for a simpler recipe.
Nutrition
Calories: 892kcal | Carbohydrates: 96g | Protein: 24g | Fat: 38g | Saturated Fat: 12.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 9.8g | Cholesterol: 68mg | Sodium: 1212mg | Potassium: 38.2mg | Fiber: 5g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 3.4mg | Calcium: 441mg | Iron: 4mg