Penne Arrabiata with Hot Calabrese Salami

Prep Time: 5 minutes
Cook Time: 15 minutes
Serving Size: 6
Penne Arrabiata with Hot Calabrese Salami

ln Italian, arrabiata translates to “angry” because of the spiciness of the sauce. Serve this pasta any time of the day when you need a quick and satisfying meal.


  • 1 lb (500 g) penne
  • 2 tbsp (30 mL) olive oil
  • 1 pkg (125 g) Mastro® Hot Calabrese Salami, sliced
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) hot pepper flakes
  • 2 1/2 cups (625 mL) strained puréed tomatoes (passata)
  • 1/4 cup (60 mL) thinly sliced fresh basil
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/3 cup (75 mL) grated Parmesan cheese


  1. Cook pasta according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook salami, garlic and hot pepper flakes for 2 to 3 minutes or until salami is slightly softened.
  3. Stir in tomatoes; bring to boil. Reduce heat to simmer; cook for 10 minutes. Toss sauce with pasta, reserved cooking liquid, basil, and salt and pepper until well coated. Serve with Parmesan.
  4. Tip: Penne is the classic pasta that’s used for this sauce but spaghetti works nicely, too.

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