Prep Time:
15 minutes |
Cook Time:
15 minutes |
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.
Ingredients
|
Preparation
- 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.
- 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.
- Add the chopped up spigarello to the pan and mix well and then add the tomato sauce and simmer.
- 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.