James Moffatt
A classic vodka sauce gets a spicy upgrade with hot cacciatore salami, which melts into the tomato-and-cream sauce as it cooks. It’s rich, punchy and ready in just 30 minutes.
The hot salami packs much of the punch in this dish, but you can easily shake things up with other flavoured salami.
Ingredients
Method
Place salami in a food processor and process until finely chopped. Melt butter in a saucepan over medium heat. Add salami and onion, and cook, stirring occasionally, until onion is soft (5-6 minutes).
Add passata, cream and vodka, season, then bring to a simmer and cook, stirring occasionally, until slightly reduced (5 minutes)
Meanwhile, cook penne in a saucepan of salted boiling water until al dente (10-12 minutes). Drain, reserving 125ml (1/2 cup) cooking water
Fold pasta and reserved cooking water through sauce. Serve scattered with rosemary and drizzled with extra cream.
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