If you like spice then you are in the right place. This pasta dish is SPICY! If you never thought of putting salami in pasta before, I’m here to tell you that you should because it’s delicious. Also, if you have been following this channel for a while then you know that I use bomba Calabrese sauce in a lot of my recipes. It’s an antipasto spread filled with Calabrian chili peppers, eggplant, mushrooms (porcini or mixed), sundried tomatoes, olives and other spices. The best is from my family’s hometown of Serra San Bruno in Calabria, Italy. So, if you find a jar of it and it says it’s from Serra San Bruno, grab it! I always have a jar of BOMBA sauce in the house, ALWAYS!
SPAGHETTI WITH CALABRESE SAUSAGE, BOMBA SAUCE AND PARMIGIANO-REGGIANO
Recipe by Mark Calaminici | Food Loves Company
300g Spicy Calabrese sausage, cut intro strips
1 tbsp. extra virgin olive oil, more if needed
½ small yellow onion, finely chopped
2-3 garlic cloves, whole and smashed
Chili flakes, to taste
Fresh basil, to taste
Bomba Calabrese, to taste (4-6 heaping tbsp.)
60-70g Parmigiano-Reggiano, finely grated, more for garnish
1. In a large frying pan over low-medium heat, add extra virgin olive oil and salami. Cook until it starts to render and get crispy. Once cooked, remove to a plate lined with paper towel.
2. If the salami rendered a lot of fat into the pan you can remove some of it, leave it, or replace with extra virgin olive oil. You’ll want about 3 tbsp. worth of oil/fat. Add the onions, garlic and season with salt, freshly cracked pepper and chilli flakes. Once the onions have softened, add passata, basil and bomba sauce. Turn heat to med-high and cook the sauce for 10-15 minutes, stirring frequently to reduce the sauce a little bit. Then bring the heat back down to low.
3. Cook the spaghetti in a large pot of boiling salted water just before al dente, according to package instructions. Reserve pasta water.
4. Add pasta to the sauce with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add salami and mix and toss. You can save some salami for garnish as well. Remove pan from heat or turn off heat and add the Parmigiano-Reggiano. Plate and garnish with salami and more Parmigiano-Reggiano. Enjoy!
Until next time, ciao!