Pasta With Salami

Name: Pasta With Salami
Ingredients: salted water; 1 lb penne pasta; 4 ounces sliced genoa salami, cut in 1/2-inch squares; 2 tablespoons butter, divided; 1/4 yellow onion, minced; 1 (14 ounce) can diced tomatoes; 1/4 cup red wine; 1/4 cup water; 1 (15 ounce) can cannellini beans, drained and rinsed; 1/2 teaspoon dried thyme; 1 pinch dried oregano; 1 pinch dried basil; 1 bay leaf; salt; cracked black pepper

15 ingredients

4 steps

Ingredients

salted water
1 lb penne pasta
4 ounces sliced genoa salami, cut in 1/2-inch squares
2 tablespoons butter, divided
1/4 yellow onion, minced
1 (14 ounce) can diced tomatoes
1/4 cup red wine
1/4 cup water
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon dried thyme
1 pinch dried oregano
1 pinch dried basil
1 bay leaf
salt
cracked black pepper

Directions

1

Bring a pot of salted water to a boil. Cook penne per directions.
2

Heat a wide, heavy-bottomed skillet over medium-high heat, dry. When hot, add salami. Stir until crispy and fat has rendered.
3

Add 1 tbsp butter. When melted, add onion and saute until limp 2-3 minutes. Add tomatoes and wine. Add water to tomato can and rinse out; add to pan. Add beans, thyme, oregano, basil, bay leaf, salt and pepper. Stir well and let bubble while pasta cooks. Just before pasta is done, swirl in remaining butter.
4

Reserve a cup or so of pasta cooking water, then drain pasta. Add pasta to skillet and stir well; add small amounts of pasta water if needed to correct the consistency. Let stand 2-3 minutes to meld flavors. Remove and discard bay leaf before serving.