Ever since our Stromboli Experiment (see post), my son now knows that there is more to this world than pepperoni. We used a spicy Spanish salami for our first stromboli and then used one with black peppercorns that we liked even better. I came across a pasta recipe that called for salami and thought it might be good as well. After making my usual additions of more vegetables and cutting back on the meat portion, plus changing a few other things I was ready to go.
This is a good weeknight meal as the sauce can come together in the time it takes to boil the water for the pasta. Lots of flavor in this one. My son gave it high marks and ate two plates worth.
12 oz pkg of peppercorn fettuccine
one large red onion, cut in half pole to pole, and then sliced
8 oz of fresh Cremini mushrooms, sliced
3 cloves garlic, minced
1/2 (about 2.5-3oz) of a peppercorn salami, sliced into strips
2 tbs sun-dried tomato oil or good olive oil
2 tsp flour
6 oz can of tomato paste
12 can of evaporated milk
1/2 cup grated smoked cheese (I used Gouda)
fresh ground black pepper, to taste
1 tbs of Chipotle Tabasco sauce (or more)
2/3 cup chopped fresh parsley
fresh grated Parmesan, for serving
Put a large pot of water onto boil. Add one Tbs salt and cook fettuccine according to package directions. Drain and return to pot.
While waiting for the water to boil….
Heat a large skillet and add oil. Add sliced onions and mushrooms and saute for several minutes on medium heat until they begin to soften. Add garlic and cook 1-2 minutes more. Add sliced salami and cook for 2-3 minutes longer. Sprinkle flour over mixture and stir. Add tomato paste and cook for about one minute (watch your heat and don’t let this burn) Slowly add the can of evaporated milk, stirring constantly until sauce is smooth. Bring sauce to a low boil and then reduce heat to low. Add grated cheese and Tabasco sauce, and black pepper. Stir and let cheese melt. Pour sauce over cooked pasta and toss to mix. Add chopped parsley and toss again. Serve with Parmesan cheese. Enjoy!