Salami Pasta Recipe (Penne with Provolone)

Name: Salami Pasta Recipe (Penne with Provolone)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 350 g – 12 oz mezze penne; 2 tbsp extra virgin olive oil; ½ onion (– chopped); 50 g – 1.75 oz pure pork salami (– sliced and roughly chopped); 400 g – 0.9 lb diced tomatoes; 4 tbsp passata; 80 ml – 2.8 fl oz water; 80 g – 2.8 oz provolone (– preferably piquant, cut into small cubes (5 mm)); salt (– to taste)

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A classic Salami Pasta Recipe combining salty salami, tomato sauce, and soft melted provolone for a rich, satisfying plate of penne.

Bowl of penne in rich tomato sauce with pieces of salami and melted cheese.

I want to share one of my husband’s favourite pasta recipes. He loves salami and provolone, so when he first tasted these penne, he told me, “This is the best pasta I have ever eaten.” Now, that’s a compliment!

It is very tasty indeed. Salami needs no introduction, but what truly takes this pasta over the edge is the provolone. I like to use the piquant type, as it adds a little kick and a pleasant saltiness to the dish.

I love stretchy cheese. To me, it is one of the most indulgent ingredients in the kitchen. Serve it with some Pecorino Romano on top, and it reaches perfection.

This is a dish the whole family will enjoy, perfect for a delicious and quick midweek dinner. Enjoy!

What Makes This Pasta a Favourite

Salty, stretchy, saucy pasta on one plate always feels satisfying without being complicated.
Holds up well as leftovers, which makes it practical for small households or next-day lunches.
Uses mostly pantry staples, making it easy to cook with what you already have at home.

Key Ingredients for Salami Pasta Recipe (Penne with Provolone)

Salami

Good pork salami gives this pasta its salty, savoury depth and a slightly firm bite. A well-cured piece with visible flecks of fat tastes fuller and more rounded than very soft deli slices.

Diced Tomatoes and Passata

The diced tomatoes add soft pieces and a natural sweetness with a slight tang. Passata keeps the sauce smooth and rich, so it clings to the pasta without becoming thick or clumpy.

Pecorino Romano

Freshly grated Pecorino adds a sharper, saltier finish right at the end. Grate it finely just before serving so it melts lightly into the hot pasta and spreads evenly.

Find the complete list with measurements in the recipe card below.

How to Make Salami Pasta

Step 1: Sauté the onion in 2 tablespoons of extra virgin olive oil for 2 minutes. Add the salami and sauté for 1 minute. Stir in the diced tomatoes, passata, salt, and ¼ cup of water.

Step 2: Cook uncovered over low to medium heat for 15 to 20 minutes, or until the sauce has thickened.

Diced onion sautéing in olive oil, followed by chopped salami and crushed tomatoes added to the pan

Step 3: Cook the penne until al dente, then drain it 1 minute before fully cooked, as it will finish cooking in the sauce.

Step 4: Add the drained pasta to the frying pan with the salami and tomato sauce. Stir in the chopped provolone and cook over a slow flame for 1 to 2 minutes, until the provolone begins to melt and stretch.

Mezze penne tossed in tomato sauce with cubes of provolone melting over the top in a wide pan.

Step 5: Serve with thinly grated Pecorino Romano on top.

Served penne pasta coated in tomato sauce with chunks of salami and soft melted provolone.

Frequently Asked Questions

Can I use a different type of salami?

Yes. A firm, hard salami works best, as it keeps its texture and gives the sauce more depth. A mildly spicy version is also fine if you prefer a little heat. Avoid very soft sandwich-style slices, as they won’t give the same bite or flavour.

What cheese can I use instead of provolone?

Scamorza is the closest alternative, as it melts in a similar way. Mozzarella can work, but may loosen the sauce slightly. Parmigiano Reggiano is better used as a finishing cheese, like Pecorino Romano, rather than mixed through the pasta.

Can I add vegetables to this dish?

Yes. Sautéed mushrooms, zucchini, or small cubes of eggplant work well. A handful of baby spinach or a few spoonfuls of peas can also be added for extra colour and texture.

What’s the best way to melt the cheese evenly?

Cut the provolone into small, even cubes and keep the heat low once it’s added. Gentle heat allows the cheese to melt gradually and stretch through the pasta without tightening.

Extra Help from the Kitchen

Stir Gently After Adding Pasta – Once the pasta goes into the sauce, fold it through rather than stirring aggressively to avoid breaking the penne and overworking the cheese.

Don’t Rinse the Pasta – The starch on the surface helps the sauce cling properly. Rinsing washes that away and makes the dish feel looser.

Let the Sauce Simmer Gently – Keep the flame low once the tomatoes are added. A slow simmer allows the flavours to settle without making the sauce taste sharp.

Salt the Pasta Water Properly – Add salt to the boiling water before cooking the pasta. The water should taste lightly salty, as this is your only chance to season the pasta itself before it mixes with the sauce.

Variations and Twists

Italian-Style Pasta Salad with Salami and Provolone – Let the pasta cool completely, then toss with cubed provolone, diced salami, cherry tomatoes, olives, and a light Italian dressing for a fresh, make-ahead option.

Spicy Penne with Salami and Tomato Sauce – Add a pinch of chilli flakes or use a mildly spicy salami to give the sauce extra warmth that blends naturally with the tomato and cheese.

Penne with Torn Salami and Olives – Stir in sliced black olives and a little chopped parsley near the end for a briny note that pairs well with the savoury salami.

Penne alla Silana with Pancetta and Extra Cheese – Cook a small handful of diced pancetta with the salami, then finish with extra provolone or Pecorino for a richer plate.

Tomato and Zucchini Salami Penne – Toss in some diced zucchini and let it cook with the sauce. It adds a bit more texture and a subtle sweetness.

Storage and Shelf Life

Store leftovers in an airtight container at room temperature for no more than 2 hours before refrigerating. Keep refrigerated at 4°C – 40°F for up to 3 days.

For longer storage, place in a freezer-safe airtight container and freeze at -18°C – 0°F for up to 3 months, noting that the texture of the melted provolone may become slightly grainy after thawing.

Thaw overnight in the refrigerator, then reheat gently in a frying pan over low heat with a small splash of water until warmed through. Avoid high heat, as it can cause the cheese to tighten.

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