This Salami Spaghetti is made with bucatini, salami, onion, garlic, San Marzano tomatoes, rosemary and red pepper flakes for spice.
This recipe takes no longer than 20 minutes to make. You start by cooking the sopressata and eventually making the sauce in it. The combination of the tomato sauce and the flavors the sopressata releases is to die for!
Bucatini pasta began in Rome and is now popular all over the world. It is basically a hallow spaghetti, and SUPER delicious! You won't regret making this delicious dish!
What kind of wine do you recommend for this recipe?
I would drink a red wine like Malbec or Merlot.
With your hands, crush the tomatoes until the desired thickness.
What you will need
- Salami: Do not use the thin cut salami, rather buy the whole thing and dice it yourself.
- Tomatoes: You can use San Marzano tomatoes for best quality taste.
- Garlic: You can smash the garlic or mince it.
- Olive Oil: I would extra virgin olive oil for best quality and taste.
- Pasta: I used spaghetti or bucatini but you can use any pasta you prefer.
How to make Salami Spaghetti
Heat the olive oil in a large saucepan and wait to warm up. Stir in the salami and cook until crispy, about 4 minutes. Add the pepper, rosemary and the red pepper flakes for 30 seconds, continuously stirring. Stir in the onion and garlic, continuously stirring, until soft about 8 minutes. Add the tomatoes, reduce to low heat, for 15-20 minutes, stirring occasionally. Remove the sprigs of rosemary.
Bring a pot of salted water to a boil and cook the pasta according to instructions. Reserve ½ cup of pasta water.
Add the drained pasta and toss well, adding a splash of the reserved pasta cooking water. Remove from the pan and and add the cheese while continuously tossing. Add salt if needed. Serve with basil.