Pasta with Pecorino and Salami
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).
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
a large pot of salted water to a boil.
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.
the salami and cook for 2 - 3 minutes.
in the wine, stir, and reduce the liquid by
half, simmering for about 2 minutes.
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.
the sauce is reducing, cook the pasta in the
boiling water according to package directions.
Drain, and return the pasta to the cooking pot.
the cheese into the sauce and cook until just
the sauce over the pasta and simmer over low
heat, stirring constantly, until the pasta is
well coated, 1 - 2 minutes.
the pan from the heat and turn the pasta out
onto a warm serving dish. Sprinkle with additional
pepper and serve.
4 - 6