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Recipe for :

Pasta with Pecorino and Salami

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).


4 Tblsp. olive oil
1 cup chopped onion
5 large cloves garlic, thickly sliced
1/4 tsp. red pepper flakes
8 oz. salami, cut into 1/4-inch dice
1/2 cup white wine
1 1/2 cups chicken stock
1 cup heavy cream
1/2 tsp. freshly ground black pepper, plus
additional for garnish
1 pound penne, ziti, or orecchiette
4 oz. freshly grated Romano cheese

  • Bring a large pot of salted water to a boil.
  • Heat the oil in a large skillet or sauté pan over medium high heat. Add the onion, garlic, and red pepper flakes, and sauté until the onion is tender, 5 - 6 minutes.
  • Add the salami and cook for 2 - 3 minutes.
  • Pour in the wine, stir, and reduce the liquid by half, simmering for about 2 minutes.
  • Add the stock, cream, and 1/2 teaspoon pepper. Bring the sauce to a boil, reduce the heat to medium, and simmer until thickened to a sauce consistency, about 15 minutes.
  • While the sauce is reducing, cook the pasta in the boiling water according to package directions. Drain, and return the pasta to the cooking pot.
  • Stir the cheese into the sauce and cook until just melted.
  • Pour the sauce over the pasta and simmer over low heat, stirring constantly, until the pasta is well coated, 1 - 2 minutes.
  • Remove the pan from the heat and turn the pasta out onto a warm serving dish. Sprinkle with additional pepper and serve.

Serves 4 - 6

Shirley Cline