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Penne de Enrico with Salami And Pecorino

Penne de Enrico with Salami And Pecorino is built on Penne Or Similar Small Pasta, Italian Olive Oil, Onion, Red Pepper Peperoncino, and Garlic Coarsely Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 4 tbsp
• 3/4 cup
• 1/4 tsp
• 5
• 1 cup
• 10 oz
• 1/2 cup
• 1 1/2 cup
• 4 oz
• 1/2 tsp

Method (preview)

1. 1

   Cook pasta as directed and drain, let stand.

2. 2

   As the pasta cooks, heat the oil over medium heat.

3. 3

   Add the onion, garlic, and red pepper flakes, and saute until the onion is translucent, 5 to 8 minutes.

4. 4

   Add the salami and cook for 3 to 3-1/2 minutes.

5. 5

   Pour in the white wine and reduce the liquid by half, about 2 minutes.

6. 6

   Add the stock, cream, and pepper.

7. 7

   Bring the sauce to a boil, reduce the heat and simmer until thickened to desired consistency, 12 to 17 minutes.

8. 8

   Add the cheese and cook until melted.

9. 9

   Pour the sauce over the pasta and simmer over low heat, stirring carefully until the pasta is coated. Serve hot.