Ele’s homemade spicy salami is made the traditional Italian way with all natural products and cured over 6 week period. Check this article for more information about Italian cured meats. We also use homemade Carolina reaper chili oil to enhance the flavors that combine with olives, capsicum (red peppers) and homemade Napoli (Marinara) sauce. 

Perfectly cooked penne pasta is tossed in a flavorful sauce, creating a satisfying and comforting meal that will transport your taste buds straight to Italy.

This dish was created by Ele’s grandfather and passed down to Ele while working as a chef. Ele has combined a modern twist while conserving the true Italian taste.

Enjoy!

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Spicy Salami Pasta

This spicy salami pasta, dubbed Ele's Spicy Salami Penne, is a delectable pasta dish featuring al dente penne pasta tossed in a flavorful Napoli (Marinara) sauce, combined with spicy Italian salami, garlic, olives, and finished off with a sprinkle of Parmesan cheese.

Course Dinner, Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 serving

Author Ele Trois

Ingredients

• 8 oz penne pasta
• 5 floz Napoli sauce (Marinara)
• 5 oz spicy salami thinly sliced
• 1 tsp garlic finely chopped
• 1 tsp chili finely chopped
• 1 ¾ oz red peppers (capsicum) chopped and roasted
• 1 ¾ oz olives chopped
• 1 ¾ oz parmesan shaved
• 2 tbsp olive oil
• generous serve of Carolina reaper chili oil (or chili flavored olive oil)

US Customary – Metric

Instructions

• In a medium hot pan, add some olive oil, garlic and chili.
• Once the garlic and chili are lightly sauteed, add spicy salami, olives and capsicum (red peppers) and sauteed for 1-2 minutes.
• Gently toss the pan for the ingredients to blend.
• Bring a pot of salted water to boil, then add penne pasta and cook according to package instructions (should be about 11 minutes to al-dente).
• Add napoli sauce to the pan, bring to a simmer and keep stirring for flavors to blend.
• Add the pasta to the pan.
• Continuously toss the pan so the pasta and flavors can combine.
• A light sprinkle of parmesan cheese.
• Add a touch more of Carolina reaper chili oil, then give it a final toss.
• Turn off the heat, and ready to plate up.
• Garnish with shaved parmesan and parsley.

Notes

Related: Italy’s Most Popular Pasta Dishes
Related: Pasta Carbonara
Related: Baked Carbonara
Related: Fagottelli Carbonara
Related: Fettuccine Carbonara
Related: Spaghetti Amatriciana

The post Spicy Salami Pasta appeared first on Chef's Pencil.

The pasta carbonara recipe below was shared with us by Ele Trois, the restauranter behind Melbourne’s Sassy Italian Restaurant. The recipe is a customer favorite at this top-rated Italian restaurant in Melbourne, Australia.

The recipe is made with fettuccine pasta. We chose fettuccine pasta specifically to get the maximum infusion of the flavors. Pancetta is typically used in a traditional carbonara which elevates the salt & sweetness taste to the pasta. We use the yolk of the egg combined with parmesan to create a creamy texture to preserve the traditional method of Italian cooking, says Ele Trois.

Enjoy this delicious pasta carbonara recipe!

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Pasta Carbonara

Pasta Carbonara is a culinary delight, that will transport you to the heart of Italian cuisine, elevating your dining experience to new heights of satisfaction.

Course Dinner, Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 1 serving

Author Ele Trois

Ingredients

• 6 ⅓ oz Fettuccine pasta (homemade preffered)
• 1 ¾ oz sliced pancetta
• 1 small shallots sliced
• 1 tsp minced garlic
• 1 tbsp grated parmesan
• 5 floz vegetable stock
• 1 ¾ floz egg wash
• 1 tbsp parsley (chopped)
• 1 ¾ oz pecorino (shaved to garnish)
• drizzle of olive oil
• salt to taste
• pepper to taste

US Customary – Metric

Instructions

• In a medium hot pan, add some olive oil.
• Once the pan is hot, place in pancetta, and cook until brown.
• Add shallots and garlic to the pan and cook for 30 seconds.
• Deglaze pan with vegetable stock and reduce by half.
• Add grated parmesan and allow to melt.
• In a separate saucepan or pot, bring lightly salted water to a boil. Cook your fettuccine pasta until it's al dente.
• When your pasta is suitably al dente, use tongs or a fork to lift the fettuccine out of the water and add to pan.
• Off the heat, add chopped parsley and egg wash, stir and toss continuously until egg wash starts to thicken.
• Once it’s thickened, turn of the heat.
• Serve in a bowl and garnish with shaved pecorino and drizzle with olive oil.

Notes

The post Pasta Carbonara appeared first on Chef's Pencil.