Pasta with salami and peas is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of salty salami, sweet peas, and creamy sauce is sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can create a flavorful pasta dish that will satisfy your cravings and warm your soul.
Here are our top 12 tried and tested recipes!
ITALIAN RECIPE FOR PASTA AND PEAS WITH GARLIC
This is one of my go-to Italian recipes when I am short on time and want something quick and healthy with my pasta! Dinner is ready by the time pasta is done boiling!
Provided by Simple Italian Cooking Blog
Categories Main Dish
Time 20m
Number Of Ingredients 4
Steps:
- In sauce pan begin to boil the water for the pasta
- In a large frying pan (enough to hold the pasta later), over med-high heat add frozen peas, and garlic and add enough water to cover slightly
- When water is about gone, lower heat to Low and add in the 3 TBSP of olive oil and make sure to coat ingredients
- Keep a watchful eye, making sure not to burn the garlic. If needed add some water or more olive oil
- Meanwhile, add the pasta to the boiling water and cook until aldente
- When pasta is finished, transfer the pasta to the frying pan and toss so the pasta is coated with the olive oil making sure to keep aside about a 1/2 cup or so of the pasta water (important).
- Serve the pasta and top with grated Italian cheese (preferably Romano).
- Use the extra pasta water if the pasta is too dry. It's also important to add the pasta water in with any left over pasta containers so when you reheat it, it won't be dry and you don't water it down in flavor with non-pasta water.
PASTA WITH PEAS
This creamy quick pasta with peas is a simple and super easy delicious one-pot dinner recipe that uses minimal ingredients. It's the perfect midweek meal, it's ready in 15 minutes and tastes so delicious!
Provided by Katia
Categories pasta
Number Of Ingredients 7
Steps:
- Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
- Add the peas and cook stirring frequently about 1 minute.
- Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
- Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
- Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!
Nutrition Facts : Calories 376 kcal, Carbohydrate 57 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 782 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
PASTA WITH SALAMI AND PEAS
This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!
Provided by SAVVYHOSTESS
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
- Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 52.3 g, Cholesterol 52.1 mg, Fat 32.1 g, Fiber 4.9 g, Protein 21.1 g, SaturatedFat 10.5 g, Sodium 805.3 mg, Sugar 3.6 g
CREAMY PASTA WITH CRISPY SALAMI
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
PASTA WITH SALAMI AND PEAS
This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!"
Provided by Savvy Hostess
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil.
- Place pasta in the pot, and cook for 6 minutes. Add peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
- Meanwhile, heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and pepper flakes. Cook and stir until green onions are tender.
- Mix in salami, and continue cooking until heated through.
- Transfer to the pot with the cooked pasta.
- Add Parmesan cheese, and gently toss.
PASTA WITH PEAS AND SAUSAGE
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan set over moderate heat, cook the onion in the oil, stirring occasionally, for 5 minutes. Add the sausage and cook it until no longer pink. Drain, then add the tomato sauce, peas and liquid, water, salt, and pepper, and basil. Bring to a boil and simmer for 20 minutes.
- Meanwhile, in a large saucepan of boiling salted water, cook the macaroni until barely tender, drain, and add to the sauce. Simmer until heated through. Let stand for 5 minutes before serving. Serve with the Parmesan.
PASTA WITH PEAS AND SAUSAGE
Delicious and creamy. Something different for pasta.
Provided by Elaina
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g
SALAMI PASTA ALLA GRICIA
Pasta alla gricia is among the most versatile Roman pastas, and arguably foundational: Add tomato for amatriciana, add egg for carbonara or remove the pork for cacio e pepe. As one origin story goes, shepherds in Amatrice brought guanciale, pecorino and pasta on their journeys, and made these dishes for sustenance. Guanciale (cured jowl) isn't especially common in the United States, so, in the spirit of the shepherds using what was available to them, this recipe uses salami. Like guanciale, salami gives off deeply flavored fat to build the pasta sauce on. But salami provides even more crispy bits of meat to stud this rich, silky, deceptively simple pasta.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
- While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
- Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
- Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
- Serve right away, with more pecorino on top.
RIGATONI WITH SAUSAGE & PEAS
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. -Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.
Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.
PASTA WITH SALAMI
Make and share this Pasta With Salami recipe from Food.com.
Provided by DrGaellon
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of salted water to a boil. Cook penne per directions.
- Heat a wide, heavy-bottomed skillet over medium-high heat, dry. When hot, add salami. Stir until crispy and fat has rendered.
- 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.
- 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.
Nutrition Facts : Calories 731.5, Fat 18, SaturatedFat 7.5, Cholesterol 44.2, Sodium 579.2, Carbohydrate 118.5, Fiber 19.4, Sugar 0.8, Protein 24.9
SAUSAGE AND PEAS (FROM GIADA D. ON FOOD NETWORK)
Steps:
- First boil some water for pasta and salt water, can cook pasta at the same time as the sausage. Sautee the sausage in 3 Tlbs. Olive Oil with either a Tlbs. of dried Rosemary, or two sprigs of it fresh until there's no more pink. Salt and Pepper as desired, careful not to over spice. Next add garlic clove for 2 min. until lightly golden. When meat and garlic are fully cooked add 3 more Tlbs. of olive oil and add about 2 cups of frozen sweet peas. When peas are thawed and look cooked, add the cooked pasta to the pan with the sausage and peas. Mix together and sprinkle with Parmesian. Use as much cheese as you like. Serves best in a giant serving bowl on table with garlic bread and Moscato wine to drink.
PASTA WITH PROSCIUTTO AND PEAS
This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.
Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 629mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
Tips:
- For the best flavor, use high-quality salami. Look for salami that is made with fresh, flavorful meat and has a nice balance of fat and lean.
- If you don't have fresh peas, you can use frozen peas. Just be sure to thaw them before using.
- You can also add other vegetables to this dish, such as chopped bell peppers, zucchini, or mushrooms.
- If you want a creamier sauce, you can add a splash of milk or cream to the pan. Just be sure to simmer the sauce for a few minutes longer to thicken it.
- Serve this dish with a side of crusty bread or a green salad.
Conclusion:
Pasta with salami and peas is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover salami. This dish is sure to please everyone at the table.
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