Marcus Longfoot and Simon Paterson
Spicy salami combines with morsels of fresh tomato and sweet red onion in this well-liked pasta sauce. It is an easy sauce to prepare. Care in preparation of the ingredients and attention to detail during the cooking and serving make this an excellent dinner party dish.
You do not need to use the highest quality salami in this recipe. Remove the tough skin before slicing into short, thin strips. After cooking, the edges will have a delicious crust and the rest will be tender. Our salami was effectively spicy and this permeated our sauce which delicately coated the pasta.
In this recipe we used what might be called ‘semi-dried’ pasta. The rolled pasta sheets were hung until the edges were very dry and the sheet was just pliable enough to be handled. We passed them through our tagliatelle cutter after cutting off the dry edges. At this stage we’re unsure of the definitive effects of doing this, but one observation which added to the quality of this experience was that the pasta was not at all ‘gloopy’, even after the addition of cheese.
Pasta dishes are often thought to be an easy affair, but our experience is that there are good pastas and bad pastas. This is a very good one which, as a small serve, makes for a fantastic first course.
40 minutes total
keeps in the refrigerator for up to 3 days
400 g (servings 4 )