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

Salami Pasta Recipe (Penne with Provolone)

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

Course: Main
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Manuela Zangara

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

Instructions

  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.

  2. Cook uncovered over low to medium heat for 15 to 20 minutes, or until the sauce has thickened.
  3. Cook the penne until al dente, then drain it 1 minute before fully cooked, as it will finish cooking in the sauce.
  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.
  5. Serve with thinly grated Pecorino Romano on top.