Spicy Salami Spaghetti Recipe on Food52 (2024)

FAQs

How to spice up spaghetti dinner? ›

Fresh or dried herbs will also add flavor to pasta dishes.

"I use a lot of parsley, either fresh or even dried," Montillo said. "Oregano, garlic powder, onion flakes, black pepper all work well in a variety of sauces."

Salami makes a great sandwich filler, pizza topping or addition to salads, particularly potato salads. Some salamis are good for cooking with – add them to risottos, pasta sauces and other meat and vegetable dishes.

Fresh basil is the natural choice with simple pasta sauces like marinara, but parsley, cilantro, and even mint can also give pasta dishes a burst of fragrant flavor when they're sprinkled on just before serving.

IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce,” he says. It was while working at Delfina in San Francisco that he really started to understand why.

Yes, salami is designed to be eaten straight from the package. It's perfectly safe to consume salami without any additional thermal treatment.

You can determine if salami is spoiled from it's smell and appearance. Salami meat with a slimy surface, a pungent smell or off appearance, do not eat and discard the deli meat immediately.

The intense flavour of salami arises from the long curing process, during which the sausage matures in its skin. This process also means that salami are safe and ready to eat, despite being uncooked.

It's a simple but remarkable exercise in culinary transformation: Drop a slice of salami into a very hot pan and watch how its edges curl up like a rose petal. As the sweet, cured pork fat renders out, the meat begins to crisp and caramelize.

However, we must always keep in mind that salami must be consumed sparingly. Especially if you have to follow a weight loss diet or if you are suffering from diseases such as cholesterol and water retention, as it is one of the most caloric, salty, and fatty cured meats ever.

What is the difference between salami and hard salami? ›

Hard salami's high protein content, with less moisture and sometimes fat, makes it drier and firmer than Genoa salami, it also makes it a little chewy. Genoa salami has a high-fat content making it softer and greasier than other dry sausages.

Salame is primarily served as is, with bread and cheese, for a tasty finger food or a quick lunch. They can also be used in many rustic recipes, to flavor savory pies and casseroles, as a topping for pasta courses or in preparing delicious snacks to be served during happy hour.

The salami's casing is covered in a powdery dusting of benign white mold, which is removed before eating. This is a “good” type of mold, which helps cure the salami and fend off evil, nasty bacteria.

Like salami and prosciutto, most cured sausages are safe to eat without cooking. Sausages meant to be eaten cooked include raw ground sausage, Bratwurst, bologna, hot dogs, Kielbasa, and liver sausage. Saucisson sec can be eaten raw because it is a dry-cured sausage.

Cook the pasta according to the directions on the box. Meanwhile, in a large saute pan, heat the oil. Just before the smoking point, add the minced garlic, basil, fresh and dried oregano, parsley, black pepper, and red chile pepper flakes. Immediately turn off the heat.

Pasta dish ideas including Lemon, Basil and Mascarpone, Quick Chicken Alfredo, White Wine, Mushroom and Cream, White Bean Sauce, Bacon and Scallions, Tuna and Capers, Lemon Artichoke Pesto, Smoked Salmon And Capers, and Caprese.