One of my favorites and i totally cheat. That’s one of the things you’ll see repeatedly in this blog. In some circumstances, i’ll cheat … other times i’ll be a purist and make it all from scratch. The joys of being a Libran lol
Please note that there is no added oil to this recipe. I don’t add any salt nor pepper either … but its up to you
- 625g Latina Egg Fettucine
- 700g Latina Creamy Sundried Tomato Pasta Sauce
- 150g cream
- 200g Calabrese Salami – shaved or thinly sliced. Note: Calabrese has a little bit of chili in it
- 1 medium brown onion – finely diced
- 1 roasted capsicum – sliced into 3mm strips – see how to do it yourself here
- optional – handful of long beans (tip, tailed and destringed), sliced olives (amount to taste), crumbled fetta
- Stack the shaved salami and cut it into strips 5mm wide
- Put them in your largest saute pan (you don’t need to break up the stacks – this will happen with heating) and THEN put it on the stove on a gentle heat. It’s important that the pan be unheated/cold. As it gently warms, the salami will release its own fat/oils and that will be more than enough for the recipe.
- Start bringing a large pot of water to the boil for the Fettucine.
- Once there’s enough oil lining the base of the saute pan, add the onion and cook until its clear. By this point the salami will have separated and be starting to gently curl.
- Raise the heat to medium. Add the roasted capsicum and your optional extras – i only used beans this time. Cook til heated through.
- Pour the Pasta Sauce and the cream onto the Salami, onion, capsicum etc mix and stir well.
- Let simmer for 3 minutes.
- Add the Fettucine to the boiling water and cook for 1 minute (packet says 2 minutes – ignore that) then drain.
- Add about 1/3 of the pasta to the salami mix and stir through well, add another third, stir through, add the last third, stir through as well. Keep on the heat, stirring, mixing gently till the sauce is thoroughly distributed over the pasta.
If you like your Calabrese spicy add chili or use (as part of the 200g) a hotter salami.
This dish freezes/defrosts/reheats well. So, leftovers are ideal for lunches … which is a huge part of the reason i make it