Uncured Italian Dry Salami
Crafting salami is an art – and our age-old recipes have been perfected over centuries. Made with wine and a hint of garlic, this dry salami is an easy, delicious way to add Italian flavors to snacks and meals.
Spicy Rigatoni with Salami
Rigatoni bathed in a rich and spicy tomato sauce studded with salami makes an easy weeknight meal. Pair it with a simple green salad.
1 tbsp olive oil
1 pkg (4 oz) Fiorucci Uncured Italian Dry Salami, coarsely chopped
1 onion, chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp each salt, pepper and chili flakes
1 jar (680 mL) passata (strained puréed tomatoes)
1 lb rigatoni
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Heat oil in large skillet set over medium heat; cook salami, onion, garlic, oregano, paprika, salt, pepper and chili flakes for 8 to 10 minutes or until onion is softened. Add passata and simmer for 10 minutes or until slightly thickened.
Meanwhile, cook rigatoni according to package directions. Drain and toss with tomato sauce. Sprinkle with Parmesan and basil.
Tip: Serve this dish with a glass of Merlot.