Pasta with Pecorino, Cream and Salami

Pasta al Sugo Pecorino

Cooking With Nick Stellino
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Ingredients:

4 Tablespoons Olive Oil
1 cup chopped Onions
5 large Garlic cloves, thickly sliced
¼ teaspoon Red Pepper Flakes
½ pound Salami, cut into ¼" dice
½ cup White Wine
1 ½ cups Chicken Stock
1 cup Cream
½ teaspoon freshly ground Black Pepper
1 pound dry Pasta (Penne, Ziti or Orecchiette)
¼ pound freshly grated Romano Cheese

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Serves 4 to 6
Printable Version
Bring a large pot of salted water to a boil.
Heat the olive oil in a large skillet or sauté pan over medium high heat. Sauté the onion, garlic and red pepper flakes until the onion is tender, about 5-6 minutes. Add the salami and cook 2-3 minutes more. Pour on the wine, stir and reduce the liquid by half, simmering for about 2 minutes. Add the chicken stock, cream and black pepper. Bring the sauce to a boil, reduce the heat to medium and simmer until thickened to a nice sauce consistency, about 15 minutes.
While the sauce is reducing, cook the pasta in the boiling water according to the directions on the package. Drain and return the pasta to the empty pot. Stir the cheese into the sauce and cook until just melted. Pour the sauce over the pasta and simmer over low heat, stirring constantly until the pasta is well coated, 1-2 minutes. Remove the pan from the heat and turn the pasta out onto a warm serving dish. Sprinkle with additional black pepper for garnish and serve hot.
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