Spicy salami and chilli rigatoni

Spicy salami and chill rigatoni


=> 375g dried rigatoni
=> 1 tablespoon extra virgin olive oil
=> 80g Primo Hungarian Salami, chopped
=> 3 garlic cloves, sliced
=> 2 long red chillies, thinly sliced
=> 410g can basil and garlic chopped tomatoes with paste
=> Fresh basil leaves, to serve
=> Parmesan, grated to serve


  • Cook pasta following packet directions.
  • Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add salami, garlic and chilli. Cook for 3 to 4 minutes or until salami is crisp. Add tomatoes. Simmer for 3 to 4 minutes or until slightly thickened.
  • Drain pasta and reserve 1/4 cup of the cooking water. Add to salami mixture. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Toss to combine. Serve sprinkled with basil and parmesan.
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