Pasta with Pecorino and Salami
(recipe adapted from Global Gourmet)

 Ingredients

  • 4 tbsp olive oil
  • 1 cup chopped onion
  • 5 large garlic cloves, thickly sliced
  • 1/4 tsp red pepper flakes
  • 8 ounces salami, cut into 1/4-inch dice
  • 1/2 cup white wine
  • 1 1/2 cups chicken stock
  • 2/3 cup heavy cream
  • 1/2 tsp black pepper
  • 1 lb pasta (penne, spaghetti, etc)
  • 4 ounces freshly grated Romano cheese


    Directions

    1. Bring a large pot of salted water to a boil.
     
    2.     Heat the oil in a large skillet or sauté pan over medium-high heat. Add the onion, garlic, and red pepper flakes, and sauté until the onion is tender, 5 to 6 minutes.
     
    3.     Add the salami and cook for 2 to 3 minutes.
     
    4.     Pour in the wine, stir, and reduce the liquid by half, simmering for about 2 minutes.

    • 5. Add the stock, cream, and 1/2 teaspoon pepper. Bring the sauce to a boil, reduce the heat to medium, and simmer until thickened to a sauce consistency, about 15 minutes.

    6. While the sauce is reducing, cook the pasta in the boiling water according to package directions. Drain.

    7. Stir the cheese into the sauce and cook until just melted. Toss pasta into the sauce and simmer over low heat, stirring constantly, until the pasta is well coated, 1 to 2 minutes.

    8. Remove the pan from the heat and turn the pasta out onto a warm serving dish. Sprinkle with additional pepper and serve.