Salami hive, this recipe is for you. Inspired by the classic aglio e olio but with a twist of pork, this weeknight dinner involves very few ingredients and almost no effort. In fact, you can prepare the sauce in about as long as it takes to boil pasta. For this reason, I highly recommend preparing the ingredients while the water is boiling. Once the pasta is in the pot, queue up the 10-minute dinner countdown.
Genoa has that quintessential salami vibe while being mild – a blank canvas of meat, if you will. But feel free to play around with different varieties. Swapping soppressata results in a spicier dish. Replacing the salami with pepperoni is perfect for those nights when you can’t choose between pizza or pasta. Why choose?
For a little spice, I added chopped Calabrian peppers. If you can’t find a jar in your store (or don’t have one on hand), use crushed red pepper flakes instead. Just add them to the oil along with the garlic so that the heat permeates the dish.
Want to throw in some greens? You absolutely can. Thinly sliced fennel, shredded radicchio or kale are all welcome. But for me, six cloves of garlic and a pinch of parsley is all I need.
Recipe: Spicy Spaghetti with Salami
- Kosher salt, to taste
- 12 ounces of spaghetti
- 6 garlic cloves
- 8 ounces pre-sliced Genoa salami
- 1/3 cup extra virgin olive oil
- 1/2 cup finely grated parmesan cheese, plus more for garnish
- 1 teaspoon chopped calabrian peppers
- 1/4 cup finely chopped flat-leaf parsley
- Freshly ground black pepper, to taste (optional)
- Fill a large saucepan with water and bring to a boil. Once boiling, salt generously. Add pasta and cook al dente, reserving 1/2 cup cooking liquid before draining.
- Meanwhile, finely chop the garlic. Cut the salami circles into 1/4 inch strips and separate the sticky pieces together. In a large sauté pan over medium-high heat, heat the olive oil. Add the garlic and salami and cook, stirring occasionally, for 3 to 5 minutes, until the garlic is tender and the salami begins to crisp. If the garlic starts to brown, you can lower the heat.
- Reduce the heat to low on the sauce, then add the cooked pasta, the reserved cooking water, the Parmesan and the Calabrian peppers. Toss and toss pasta to evenly coat with sauce.
- Divide pasta among serving bowls and garnish with parsley, freshly ground black pepper if desired, and more Parmesan cheese.