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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from a recipe by Nigella Lawson. This is how I made it. Ingredients:
salted water |
1 lb penne pasta |
4 ounces sliced genoa salami, cut in 1/2-inch squares |
2 tablespoons butter, divided |
1/4 yellow onion, minced |
1 (14 ounce) can diced tomatoes |
1/4 cup red wine |
1/4 cup water |
1 (15 ounce) can cannellini beans, drained and rinsed |
1/2 teaspoon dried thyme |
1 pinch dried oregano |
1 pinch dried basil |
1 bay leaf |
salt |
cracked black pepper |
Directions:
1. Bring a pot of salted water to a boil. Cook penne per directions.
2. Heat a wide, heavy-bottomed skillet over medium-high heat, dry. When hot, add salami. Stir until crispy and fat has rendered.
3. Add 1 tbsp butter. When melted, add onion and saute until limp 2-3 minutes. Add tomatoes and wine. Add water to tomato can and rinse out; add to pan. Add beans, thyme, oregano, basil, bay leaf, salt and pepper. Stir well and let bubble while pasta cooks. Just before pasta is done, swirl in remaining butter.
4. Reserve a cup or so of pasta cooking water, then drain pasta. Add pasta to skillet and stir well; add small amounts of pasta water if needed to correct the consistency. Let stand 2-3 minutes to meld flavors. Remove and discard bay leaf before serving.
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