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Casarecce with Spigarello and Spicy Salami

07 Jan, 2025 391
Casarecce with Spigarello and Spicy Salami
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Prep Time:
15 minutes
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Cook Time:
15 minutes
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Serves:
3-4

About the recipe

This is an easy weeknight dinner using one of our favorite greens, Spigarello and some cubed salumi of your choice. I used a spicy southern Italian salami that I smuggled back from Italy that was similar to the Alle-Pia Calabrese that we stock at the market.

Casarecce with Spigarello and Spicy Salami

Ingredients

  • 2 tbsp good quality olive oil
  • 1/4 medium onion, minced
  • 1/2 of a decent sized salami, cubed into small bits
  • 1 cup pomodoro sauce or crushed tomatoes
  • 1 bag of spigarello or substitute with another dark green chopped
  • 1 TB Italian Seasoning
  • 6 sprigs Italian parsley, chopped for garnish
  • Juice and zest of ½ a lemon, plus lemon wedges for serving
  • 1lb Etto Casarecce
  • Parmesan, for serving
Casarecce pasta box
Casarecce pasta box
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Preparation

  1. Add olive oil to a deep sauce pan or wok and cook the onion and salami over medium head stirring until the salami softens and the onions become translucent. Add Italian Seasoning.
  2. Meanwhile, bring 4 quarts of water with 1-2 tbl kosher salt to boil in a large pot. Cook pasta to al dente according to package directions. Drain pasta, reserving about ½ cup starchy cooking water.
  3. Add the chopped up spigarello to the pan and mix well and then add the tomato sauce and simmer.
  4. Add pasta to sauce and mix well to coat pasta. Add pasta water a little at a time needed to loosen the sauce and create a creamy cohesive sauce. Serve in warmed bowls topped with parmesan and torn parsley.

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