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Spicy salami and fresh fennel pasta
Spicy salami and fresh fennel pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 500g penne rigate
  • 200g Hungarian Salami Thinly Sliced
  • 2 baby fennel, thinly sliced
  • 115.00 gm walnuts, roughly chopped
  • 40.00 ml chopped flat-leaf parsley
  • shaved parmesan cheese, to serve
  • freshly ground pepper, to serve
Instructions:
  • Boil pasta in a large saucepan of salted water until al dente.
  • Finely shred the salami. Heat oil in a large non-stick frying pan over medium-high heat. Cook the salami until crisp, about 3 to 4 minutes. Remove from pan. Add fennel and walnuts to the pan and cook until fennel is just tender, about 2 minutes, stirring often.
  • Drain the pasta when it's perfectly al dente, keeping some water in the pot, and then put it back in.
  • Combine the salami, fennel mixture, and parsley, tossing until thoroughly mixed. Season with salt and pepper to taste.
  • Transfer the dish into elegant serving bowls. Sprinkle generously with shaved parmesan cheese and freshly ground black pepper. Serve promptly to enjoy it at its best.

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