Recipes
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.
Ingredients
- 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
Directions
- Cook pasta according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
- 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.
- 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.
- Tip: Penne is the classic pasta that’s used for this sauce but spaghetti works nicely, too.
