Salami Peas and Pasta

Sunday’s Pasta Meal

When you have the flu and someone brings a care basket with salami, cheese & pasta you wait until you’re better and you fix this! (Thanks Will for all the goodies!)

Recipe

1/2 Pound (generous) penne pasta (or bowtie)-cook according to directions with 2 teaspoons salt added to water until al dente

1/2 Cup ricotta cheese
1 Tablespoon olive oil & more for drizzle
1 Tablespoon butter
1/3 Cup finely chopped yellow onion
1 Large clove garlic-minced
6-7 Ounces of Genoa salami-sliced thin & chopped
1/2 Pound frozen (slightly or completely thawed) peas (Add more if you are into peas.)
!/2 Cup grated Parmesan plus more for individual sprinkling
Salt to taste-additional salt may not be needed

Cook pasta while bringing together the rest of the recipe. This is a quick put-together.

In a skillet (large enough for all ingredients including pasta) over medium heat add oil and butter.

Sauté the onion for a few minutes until limp but not brown.

Add the garlic and continue for an additional minute.

Add the salami and cook all for about 2-3 minutes until salami begins to sizzle.

Stir in the peas and mash slightly. Let heat through.

Pasta will be done by now. Drain pasta reserving about 1/3 cup pasta water. Save the pasta water to the side. Stir ricotta into the warm pasta.

Add pasta to skillet along with Parmesan cheese and stir. If pasta seems too thick add a bit of the reserved pasta water. Heat to serving temperature.

Place into serving dishes and drizzle with best olive  oil. This is optional.

Serve with Parmesan on the side … and a garnish of parsley if desired.