This recipe is pretty similar to our Chorizo pasta dish. We used cabanosi instead which is similar to salami but milder in taste. The taste is still smoky nonetheless. If you have no idea what cabanosi is or where you can find it, you could always substitute it with salami!
This is yet another 15min quick meal to prepare on a weeknight. There is really no fixed rule as to what you can or cannot add. I was craving for zucchini and cabanosi. The mild tasting zucchini complements the cabanosi by taking on the flavours of the salami like sausages while adding a different texture to the dish. Bell peppers were also used to add a slight crunch to the meal.
The chilli is optional but I like my food hot and spicy. Smoky, spicy, crunchy and chewy. What more do you need than this?
For 3-4 people
150g Cabanosi, sliced
1 red bell pepper, thinly sliced
1 medium zucchini, sliced
300g penne, pasta of your choice
2 cloves of garlic, sliced
1/2 chili, finely sliced
Boil water in a pot for the paste. Add salt when water starts boiling. Add the penne, cook till al dente. About 11-12mins (depending on the pasta)
In a pan on medium high heat, add olive oil, chilli and garlic. Fry for a minute before adding the cabanosi. Let cabonasi fry for about 1-2mins till slightly brown.
Then add vegetables, Zucchini and bell pepper. Fry till vegetables are soft.
Add drained pasta to the pan and mix well. (If pasta is not done by then, turn off the heat to prevent the vegetables and cabanosi from burning.)
Serve with parmesan