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Pappardelle With Salami

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/1383893833/">Image Credit</a></p>
Ingredients
  Olive oil 2 Teaspoon
  Butter 1 Teaspoon
  Onion 1⁄2 Small, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Salami 1⁄4 Pound, thinly sliced and cut into strips (110 gram)
  Dry white wine 125 Milliliter (1/2 cup)
  Canned italian peeled tomatoes 415 Milliliter, drained (1 2/3 cups)
  Red pepper 1 , chopped
  Raisins 15 Milliliter (1 tablespoon)
  Pine nuts 15 Milliliter (1 tablespoon)
  Salt To Taste
  Freshly ground black pepper To Taste
  Ground nutmeg 1 Pinch
  Sugar 1 Pinch
  Cream 125 Milliliter (1/2 cup)
  Pappardelle 1 Pound (450 gram)
  Chopped fresh mint 1⁄2 Teaspoon
  Freshly grated parmesan cheese 15 Milliliter (1 tablespoon)
Directions

MAKING
1) In a large saucepan, gently saute the onion and garlic in the oil and butter for 5 minutes.
2) Stir in the salami and wine, cook over a high heat, until the wine has evaporated.
3) Squeeze the tomato seeds and juice, leave a very dry pulp. Stir into the pan alongwith the pepper, raisins and pine nuts.
4) Season with the salt and pepper to taste, then stir in the nutmeg and sugar, cook, covered over a low heat for 15 to 20 minutes.
5) Stir in the cream and mix thoroughly.
6) In a pan, cook the pappardelle in the boiling salted water, until tender, then drain well.
7) Stir into the saucepan with the mint, toss well to coat.
8) Stir in the grated Parmesan and mix thoroughly.

SERVING
9) Serve the Pappardelle with Salami on individual serving plates with extra Parmesan, if required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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