Try out our Rigatoni with Spicy Salami & Peas recipe today! This dish features tender rigatoni tossed in a creamy vodka sauce with sweet peas and bold Calabrese salami.
Prep Time 5 Min | Cook Time 20 Min | Serves 4
Ingredients
- 1 lb rigatoni pasta
- 1 cup frozen peas
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 cups vodka pasta sauce
- 4 oz Calabrese spicy salami, sliced into strips
- 1/4 tsp crushed red pepper
- 1/2 cup Parmesan cheese, grated
- 2 tsp fine sea salt
- 2 tsp ground black pepper
Directions
- Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, warm olive oil over medium heat. Add the salami and cook for 3-4 minutes, stirring occasionally, until lightly crisp. Remove with a slotted spoon and set aside.
- In the same skillet, sauté the onion for 3-4 minutes until softened. Add the garlic and cook for 1-2 minutes until fragrant. Stir in the vodka pasta sauce and season with salt, black pepper, and crushed red pepper flakes. Simmer gently for 2-3 minutes.
- Add the peas and continue cooking for 2-3 minutes until the peas are heated through. Toss in the cooked rigatoni and mix until the pasta is well coated. Fold in the crispy salami pieces, then remove from the heat and top with grated Parmesan cheese before serving.
- Enjoy!