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Pasta With Salami and Peas: A Comfort Food Classic

The aroma of garlic sizzling in olive oil, the satisfying chew of perfectly cooked pasta, the salty tang of salami – these are the flavors that instantly transport me back to my grandmother’s kitchen. She wasn’t a fancy chef, but her simple, honest cooking was pure magic. This pasta dish, a staple in our family, embodies that same comforting spirit. It’s a hug in a bowl, a reminder of shared meals and happy times, and I’m so thrilled to share it with you.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Dietary Type: Not Vegetarian

Ingredients

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)

Equipment Needed

Large pot
Skillet
Colander

Instructions

Bring a large pot of salted water to a rolling boil. Add the penne pasta (or mostaccioli pasta) and cook according to package directions until al dente.
While the pasta is cooking, cook the frozen peas according to package directions. Once cooked, set aside.
Once the pasta is cooked al dente, drain it thoroughly using a colander. Return the drained pasta to the pot.
Add the cooked peas to the pasta in the pot and mix gently to combine.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped salami to the skillet and toss frequently until browned and slightly crispy. This usually takes about 5-7 minutes.
Transfer the browned salami from the skillet to the pot with the pasta and peas.
To the same skillet, add the butter and the remaining olive oil (1/3 to 1/2 cup).
Add the chopped green onions, finely chopped garlic, and crushed red pepper flakes to the skillet.
Sauté the mixture over medium heat until the green onions are tender and the garlic is fragrant. Be careful not to burn the garlic; reduce the heat if necessary. This usually takes 3-5 minutes.
Transfer the entire skillet mixture (butter, olive oil, green onions, garlic, and red pepper flakes) to the pot with the pasta, peas, and salami.
Toss everything together thoroughly to combine, ensuring that the pasta is well coated with the sauce.
Season generously with freshly ground black pepper.
Mix in the grated parmesan cheese.
Taste and season with salt to taste. Remember that the salami and parmesan cheese are already salty, so add salt judiciously.
Serve immediately and enjoy!

Expert Tips & Tricks

Don’t overcook the pasta! Al dente pasta has a slight bite to it, which provides a better texture in the final dish.
Garlic is key. Don’t be shy with the garlic; it’s a crucial flavor component. If you’re a garlic lover, add even more!
Crispy salami is the best salami. Browning the salami adds a depth of flavor and a pleasing textural contrast.
Adjust the heat. The crushed red pepper flakes add a touch of spice. Adjust the amount to suit your personal preference. If you prefer a milder dish, omit them altogether.
Warm the Serving Bowls: For an extra touch, warm your serving bowls before plating the pasta. This helps to keep the dish warmer for longer.
Pasta Water: Reserve about 1/2 cup of pasta water before draining. If the pasta seems dry after tossing, add a little pasta water to create a creamier consistency. The starch in the pasta water helps to bind the sauce.
Cheese Options: Pecorino Romano is another excellent cheese option.
Make Ahead Tip: You can cook the pasta and peas ahead of time. Simply store them separately in the refrigerator and combine them with the remaining ingredients just before serving.

Serving & Storage Suggestions

Serve the Pasta With Salami and Peas immediately after preparation for the best flavor and texture. Garnish with extra parmesan cheese and a sprinkle of freshly chopped parsley, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave gently or warm in a skillet over low heat, adding a splash of olive oil or water if needed to prevent sticking. This dish is best enjoyed fresh but reheats reasonably well. Freezing is not recommended as the pasta texture can become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	424 kcal	N/A
Calories from Fat	177 g	42%
Total Fat	19.7 g	30%
Saturated Fat	7.2 g	36%
Cholesterol	26.2 mg	8%
Sodium	277.1 mg	11%
Total Carbohydrate	52.6 g	17%
Dietary Fiber	8.2 g	32%
Sugars	2.5 g	N/A
Protein	11.4 g	22%

Variations & Substitutions

Vegetarian Option: Omit the salami and add sautéed mushrooms, zucchini, or bell peppers for a vegetarian version.
Gluten-Free: Use gluten-free pasta. Many brands offer excellent gluten-free penne and mostaccioli options.
Spicy Variation: Add more crushed red pepper flakes or a pinch of cayenne pepper for a spicier dish.
Different Cheese: Use Pecorino Romano cheese instead of parmesan for a sharper, saltier flavor.
Protein Boost: Add grilled chicken or shrimp for extra protein.
Salami Variety: Experiment with different types of salami, such as Genoa salami or spicy Calabrese salami.
Herbaceous Twist: Add fresh herbs like basil, oregano, or thyme for a more aromatic dish. Sprinkle them in at the end for the best flavor.
Seasonal Peas: Use fresh peas when in season for an even brighter flavor. Blanch them briefly before adding them to the pasta.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked salami?
A: Yes, you can use pre-cooked salami. Just be sure to brown it in the skillet to add flavor and texture.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can cook the pasta and peas ahead of time. Store them separately in the refrigerator and combine them with the remaining ingredients just before serving.

Q: What kind of pasta works best for this recipe?
A: Penne and mostaccioli are excellent choices because their ridges help to grip the sauce. However, other short pasta shapes like rotini or farfalle would also work well.

Q: How do I prevent the pasta from sticking together?
A: Be sure to cook the pasta al dente and drain it thoroughly. Toss it with a little olive oil after draining to prevent sticking.

Q: Can I use frozen garlic instead of fresh?
A: Fresh garlic provides the best flavor, but frozen garlic can be used in a pinch. Use about 1 teaspoon of frozen minced garlic for each clove of fresh garlic.

Final Thoughts

I hope you’ll give this Pasta With Salami and Peas recipe a try. It’s a simple yet satisfying dish that’s perfect for a weeknight dinner or a casual gathering with friends and family. Feel free to customize it to your liking and make it your own. And if you do try it, please share your feedback! I’d love to hear how it turned out. Serve with a crusty bread to soak up the delicious sauce and a glass of chilled white wine for a truly memorable meal. Happy cooking!

Pasta With Salami and Peas Recipe