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
- 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.
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