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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love this recipe! I make it often and enjoy it with a tossed green salad, Italian garlic bread and a glass of wine! One of our favorites and so easy to do! Make sure you toss the pasta immediately with the sauce so the pasta will not stick. Bon Appetito! Ingredients:
1 lb penne pasta |
2 tablespoons olive oil |
1 cup red onion, thinly sliced |
2 teaspoons garlic, minced |
6 ounces genoa salami, cubed |
1/2 teaspoon crushed red pepper flakes |
2 (14 1/2 ounce) cans diced tomatoes with juice |
1 tablespoon tomato paste |
1 tablespoon brown sugar, packed |
1 tablespoon balsamic vinegar |
salt and pepper |
1/3 cup torn fresh basil leaf |
1/4 cup freshly grated parmesan cheese |
Directions:
1. While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat.
2. Add onion and saute until soft and beginning to color, about 5 minutes.
3. Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes.
4. Add tomatoes, tomato paste, brown sugar and vinegar.
5. Reduce heat and simmer until slightly thickened, 10-15 minutes.
6. Season to taste with salt and pepper.
7. Once the water is boiling for pasta, cook pasta to al dente.
8. Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary.
9. Transfer sauce to a larger shallow bowl.
10. Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won't discolor it like cutting does); toss to coat.
11. Serve pasta immediately.
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