Pasta with Salami and Rosemary

Pasta al sugo di Rosmarino e Salame

Cooking With Nick Stellino
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Ingredients:

4 Tablespoons Olive Oil
4 cloves of Garlic, thickly sliced
½ cup chopped White Onion
½ pound of Salami very finely chopped, (soppresata or toscano salami are best for this)
¼ cup chopped fresh Parsley plus a few tablespoons for garnish
4 teaspoons finely chopped fresh Rosemary or 1 heaping teaspoon dried, crushed between your fingers prior to adding to the dish
2 Tablespoons loosely packed, finely sliced fresh Basil, about 10 - 12 leaves, or 1 ½ teaspoons dried
1 teaspoon finely sliced fresh Sage, about 3 leaves or ¼ teaspoon dried
¼ teaspoon freshly ground Pepper
¾ cup Red Wine
1 cup canned Tomato Sauce
¾ cup Chicken Stock
One ¼" slice of Romano cheese cut into a very fine dice, about ½ cup, a bit over 2 ounces
1 pound Pasta, farfalle , corkscrew, penne rigate, orechiette , or fusilli

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Serves 6
Printable Version
Bring a large pot of salted water to boil.
In a large, deep sauté pan cook the olive oil and the garlic over medium high heat for 2 minutes
Add the onion. Sauté for 3-4 minutes.
Add the salami and the fresh herbs (except the two Tablespoons of chopped parsley. Continue to saute until onions are soft and the garlic is browned, about 5 - 7 minutes.
Season with pepper (the salami is salty - you will not need to add salt)
Add the red wine stirring well to dislodge the brown bits at the botton of the pan and reduce by half, about 2-3 minutes
Add the tomato sauce and the chicken stock. Bring to a boil, then simmer for 10 to 12 minutes.
While the sauce is simmering, cook the pasta according to the directions on the package. Drain the pasta well and return to the pot. Pour the sauce over the pasta, and simmer over low heat, stirring constantly for 2 - 3 minutes. Turn off the heat and add the cheese stirring well for 2 minutes. The pasta is ready to be served.
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