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The Ranger
 
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Sopressata Pasta

Ingredients:
Sauce:
1 med. onion, chopped
6 cloves garlic, chopped, not crushed
2 Tbs. butter
1/4 lb. sopressata, cubed
1/4 cup sun-dried tomatoes in olive oil, chopped
1 Tbs. red chili flakes
Optional: 1 pkg. dried Crimini mushrooms, reconstituted
1/2 cup Zinfandel wine
1 tsp. black pepper, fresh ground
1/4 cup Italian parsley, chopped
Optional: 1/2 cup chicken stock

Pasta:
6 cups water, boiling
1 Tbs. olive oil
1/4 tsp. salt
1 lb. penne rigate pasta

Method:
Reconstitute mushrooms; drain, do not use liquid from them (filled
with grit) unless you have a lot of patience.

In a large skillet, 10" minimum, sauté onions and garlic together till
translucent. Add in chopped sopressata, sun-dried tomatoes, wine, salt
and peppers. If you want a little extra moisture in your sauce, add in
chicken stock at this point, too. Reduce sauce to desired thickness.
(I'm a little heavy with wine additions so they're very dark.) Add in
parsley towards end of dish.

While sautéing onions and garlic, start water to boiling for pasta.
Cook to doneness you like. (We're mush-eaters, so I cook it to death.)

When sauce is reduced to desired thickness, it should be a deep red;
add in pasta and flip thoroughly.

Serve with remaining Zin and cover with Asiago. Sit back and enjoy.

Bon appetite.

Sidebar: There are hot-hot-hot sopressata with ground red peppers
added inside and out. I made the mistake of using this once. I find it
virtually inedible and ruinous to an enjoyable dish. Adding the red
pepper flakes controls the heat.

The Ranger
---
A splash of wine for the dish; a sip of wine for the cook.