For a pasta sauce, try the southern-style cacciatorini, soppressata or Genoa-style salami. Many varieties come in a mild or spicy version. Salami is best in a pasta sauce when cooked only briefly, so add it in the final minutes.
Recipe courtesy of Williams-Sonoma
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, thinly sliced
- About 14 plum tomatoes, cut into medium dice, or 1 can (35 ounces) plum tomatoes, well drained and coarsely chopped
- Splash or dry white wine
- 1 pound rigatoni
- 1/4 pound chunk salami, cut into small cubes
- Salt and freshly ground pepper, to taste
- 1/2 pound mozzarella cheese, cut into small cubes
- 1 bunch arugula, stems removed
- 1 cup grated pecorino toscano or pecorino romano cheese
- 1 Add the tomatoes, increase the heat to medium and cook until the tomatoes begin to release their juices, 4 to 5 minutes.
- 2 Add the white wine and let it boil away for a few minutes.
- 3 Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 12 to 14 minutes.
- 4 Add the salami to the tomato sauce and season with salt and pepper. Remove from the heat.
- 5 Drain the pasta well and put it in a warmed large, shallow bowl. Add the tomato sauce and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss gently. Add a handful of the pecorino cheese and toss.
- 6 Serve immediately. Pass the remaining pecorino cheese at the table.