Crispy Salami Pasta with Homemade Tomato Sauce
I figured since I was featured on a Today Show article talking about the best pasta sauces for folks with acid reflux, that I’d finally share my go-to pasta sauce recipe! This recipe is incredibly simple, fresh-tasting, and comforting. It tastes way better than the jarred stuff, and it won’t break the bank either (looking at you, Rao’s!). You can top with pasta with anything, like ground beef, Italian sausage, grilled chicken breasts, crispy white beans. I opted for crispy pan-fried salami—maybe not the best choice for my acid reflux, but definitely a show-stopper.
Prep Time: 5-10 minutes | Cook Time: 20-25 minutes
Serves: 4-6
Ingredients:
1 lb of short pasta of your choice, I like to use cavatelli
4 oz of soppressata (black pepper salami), or another high-quality salami, chopped finely
2 tbsp extra virgin olive oil
2 cloves of garlic, finely minced
1-28 oz can of whole San Marzano tomatoes, no substitutions!
1/4 cup finely chopped basil
1 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/2 tsp Italian seasoning
juice of 1 lemon
pinch of brown sugar
1/2 cup freshly grated Parmesan cheese
Method:
Cook pasta according to package directions. Reserve 1/2 cup of pasta water.
Fry the chopped salami in a large skillet until golden and crispy. Set aside on a paper towel-lined plate. Dab it with a paper towel to remove any excess grease.
Wipe out the skillet you used to cook the salami with, and add the olive oil. Place the skillet over medium heat.
Add the minced garlic and sauté for about a minute.
Add the whole can of San Marzano tomatoes. Use the back of a spoon to mash them down until they are all broken up.
Add the basil, seasonings, lemon juice, and brown sugar. Stir to combine.
Let the sauce come to a simmer, stirring occasionally. Let the sauce thicken up and continue to simmer for about 10-15 minutes. Remove from the heat.
Add the cooked pasta, pasta water, and grated Parmesan cheese to the sauce, then give it a good toss until the cheese is melted and everything is well combined.
Serve the pasta with crispy salami sprinkled on top, plus more Parmesan. Enjoy!
