Fetuccine with Smoked Cheese and Salami
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 380 g pasta, (fetuccine, if available, colored with tomato paste)
- 200 g tomato (s), dried in oil
- 3 slices bacon (breakfast bacon)
- 1 large onion (s), red, cut into rings
- 2 cloves garlic, finely chopped
- 150 g salami, mild or hot to taste, thinly sliced
- 2 teaspoons flour
- 1 tablespoon tomato paste, concentrated twice
- 380 ml condensed milk
- 60 g cheese (smoked cheese)
- 1 pinch (s) cayenne pepper
- 2 tablespoon parsley, fresh, smooth, finely chopped
- Parmesan, freshly grated for serving (doesn`t have to be)
Print Recipe
Pin Recipe Instructions
- Cook the fetuccine in a large saucepan with sparkling salted water until al dente. Drain and return to the saucepan.
- Meanwhile, drain the tomatoes and collect the oil. Cut the tomatoes into strips and set aside. Then finely chop the bacon and set aside.
- Heat the marinating oil in a pan and steam the onions for 3 minutes until they are soft and golden. Add the tomatoes, bacon and salami and cook for 2-3 minutes.
- Stir in the flour and tomato paste and let the sauce simmer for 1 minute. Slowly pour in the condensed milk, stirring constantly. Bring to the boil, then stir in the smoked cheese, cayenne pepper and parsley over low heat until the cheese melts. Season to taste with black pepper from the mill.
- Mix the sauce with the hot pasta and serve immediately with grated Parmesan.
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