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Pasta with Romano and Salami




Source of Recipe


hsn


List of Ingredients





4 Tbsp. Extra Virgin olive oil
5 large cloves of garlic thickly sliced
8 ounces of Italian-style salami roughly chopped
1/2 cup of chopped onions
1/4 tsp. red pepper flakes
1/2 cup of White wine
1-1/2 cup of chicken stock
1 cup of heavy cream
1/2 tsp. ground black pepper
1 pound of pasta (Penne, Ziti, or Rigatoni)
4 ounces of grated Romano cheese




Recipe



Bring pasta to boil in large pot
Heat the olive oil and the garlic in a large sauté pan on medium high heat until the garlic starts to brown , about 2-3 minutes.
Add the salami, the onions and the red pepper flakes, cook until the onions begin soften. (2-3-minutes)
Pour the white wine and stir up any brown bits that might be clinging at the bottom of the pan. Boil until the wine is reduced by half.
Add the chicken stock, the heavy cream and the ground pepper. Bring to a boil and simmer for 15-20 minutes.
Cook the past in the boiling water according to the directions on the package. Drain well and the return to the pot.
Pour the sauce over the pasta and cook, stirring over medium heat for 3 minutes until the sauce is absorbed. Add the cheese toss well and serve.