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Pasta with Salami and Ricotta
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3 quarts water
3 tablespoons olive oil
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1/2 onion, chopped
1 cup (4 ounces) chopped Italian salami, firmly packed (soppressata, Napoli, Genova)
1/2 teaspoon oregano
1/4 cup white wine
3/4 cup Tomato Sauce (see page 222)
3/4 cup Chicken Stock (see page 225)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound pasta - penne rigate, tortiglioni, ziti or tortellini
1/4 cup freshly grated Pecorino Romano cheese
1/2 cup ricotta cheese
Serves 4 To 6
Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the garlic, red pepper flakes, onion, salami and oregano and cook until the garlic begins to brown, about 3 minutes. Pour in the wine and boil until the wine is reduced by half, about 1-2 minutes. Add the tomato sauce, chicken stock, salt and pepper and bring to a boil. Reduce the heat to medium and simmer for 10-12 minutes, until the sauce is slightly thickened.
While the sauce is simmering, cook the pasta in the boiling water until just tender. Drain well and return to the pot. Pour the sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly. Remove the pot from the heat, stir in the Romano and ricotta cheeses and the pasta is ready to serve.
Wine Suggestion - Cabernet Franc
©2013 Nick Stellino Productions