if you enjoyed my Pasta With Garlic and Oil (Aglio E Olio) then you will like this recipe, you will need the amount of oil and butter stated to coat the pasta, adjust the chili flakes to suit heat level --- all beef salami works the best for this, purchase a whole small chub then chop, all amounts may be adjusted to taste.
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Units: US | Metric
- 1 (16 ounce) package dry penne pasta (or mostaccioli pasta)
- 2 cups chopped all beef salami
- 2 cups frozen peas, cooked
- 1/4 cup butter
- 1/3-1/2 cup olive oil (can use more)
- 8 -10 green onions, chopped (about 1 bunch)
- 6 large garlic cloves, finely chopped (use more if desired, the more the better!)
- 1/2 teaspoon crushed red pepper flakes (or adjust to taste)
- salt & freshly ground black pepper (to taste)
- 1 cup grated parmesan cheese (or to taste)
- 1Cook the pasta in boiling water until al dente; drain and return to the pot, then mix in the cooked peas.
- 2In a skillet heat 1 tablespoon oil medium heat; add in the cubed salami and toss until browned; transfer to the pasta.
- 3To the same skillet add in butter and 1/3-1/2 cup olive oil; add green onions, garlic and chili flakes; saute until the onions are tender then transfer everything to the pot; toss to combine.
- 4Season with fresh ground black pepper.
- 5Mix in parmesan cheese then season with salt to taste.
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Nutritional Facts for Pasta With Salami and Peas
Serving Size: 1 (136 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 424.4
- Calories from Fat 177
- Total Fat 19.6 g
- Saturated Fat 7.2 g
- Cholesterol 26.2 mg
- Sodium 277.1 mg
- Total Carbohydrate 52.6 g
- Dietary Fiber 8.2 g
- Sugars 2.4 g
- Protein 11.4 g
The following items or measurements are not included: