Recipe by SAVVYHOSTESS
"This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!"
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1 (16 ounce) package
dry mostaccioli pasta
frozen green peas
green onions, chopped
salt to taste
ground black pepper
ground cayenne pepper
thinly sliced hard salami
freshly grated Parmesan cheese
To reduce the "oily" factor, I sliced the salami up and fried it in a pan on medium heat (it makes its own oil, so don't add any). I added the garlic into this once I saw it was getting crispy and needed only a few more minutes. I didn't use any butter at all, and only enough oil to lightly coat my pasta so it wouldn't stick. (maybe 1-2 tbls.) I also added halved cherry tomatoes from my garden. It was delicious, and not greasy at all.
Easy, definately! Unfortunately, it was unbelievably greasy. The salami & grease overpowered the entire dish. You could not taste the cheese at all-I even tried to add an extra 1/2c of an Italian blend cheese & still couldn't taste it. We all liked the addition of the peas. I'm really glad I tried it but probably won't make again:(
This was AWESOME! Usually I prefer to try a recipe exactly as it's written before fiddling with it, but I found this recipe while trying to avoid a trip to the grocery store, so I used what I had on hand.
Instead of green onions, I used a small yellow onion, minced, and a scant 1/2 tsp. chili powder substituted for the cayenne. I also cut back on the butter and used the cheap canister parmesan rather than fresh grated; however, I don't think these changes altered the character of the dish.
Perfect for a quick and flavorful weeknight dinner!
Edited to update: I still make this fairly often. I never add salt (there's enough in the pasta and salami), and I usually leave out the butter. Olive oil seems essential to me, but I think using cotto salami rather than hard salami makes it less greasy.
I use this recipe a lot. I have made my own adjustments. I don't think anyone wanys to hear them. This is a great tasting dish, that is somewhat healthy.
Tasty, easy. A good way to use up salami. I think my salami was the soft kind, not the hard, but it came out fine. I can see where some people might find it greasy--I think you could cut back a bit on the oil without problem. Perhaps also next time I will try heavily salting the pasta when I cook it, so I don't end up putting extra salt on top of the already salty salami. Update: Made this again, and I took another reviewer's advice and fried the salami, then used the salami grease to fry onion, etc. Came out a lot less greasy. I didn't add any oil or butter, and it was fine, although if you wish, you could add a bit at the end.
Overall, we liked this, although by the end of the meal the greasiness got a bit over-powering from the salami coupled with the sauce. The flavors were good, though, and the peas were a nice addition. It made for a pretty presentation. We will probably make this again and just cut back a little on the salami. I might even throw in some black olives and a diced fresh tomato.
I loved this recipe! I used pecorino romano instead of parmesan, which was delicious!
This is a great quick dish. Because some others said it was a bit greasy, we cut down on the oil/butter - for two people we only used about 2 TBL oil and no butter. We also cooked the salami ahead of time, which made it crispy, which was a nice touch. We only cooked the peas for the last 3 minutes with the pasta, otherwise I think they would have been overcooked. This is a great tasting dish that is easy and I think it would be easy to add/sub different veggies depending on what you have on hand. I think next time I will add corn.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Salami and Peas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 289
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