In the Netherlands, we love sausage! Like Dutch smoked sausage, Italian Salami or local “dry sausage”. Sausages are not only cheap to make but also great to take with you when going on holiday. Due to the preservation the sausages stay good for a long periode of time. To me, this dish really hits the spot on comfort food!
I topped my pasta dish with local ‘Oude Gracht’ cheese, a cheese from the area of Utrecht. Since 1908 this cheese is produced following a classic, and secret, recipe! Four weeks after te production the cheese matures for 52 weeks.
Pasta Salami & Tomato Sauce
Equipment
- Cooking Pot
- Frying Pan
Ingredients
The Sauce
- 1 Shallot
- 1 clove Garlic
- 80 gram Salami
- 300 gram Cherry Tomatoes
- 2 springs of Thyme
- 3 tbsp Red Wine Vinegar
- Chili pepper or dried chili flakes
Other..
- 150 gram Quinoa Pasta or regular pasta
- Some Matured Cheese like 'Oude Gracht' cheese, matured goat cheese or another matured cheese
Instructions
Preparations
- Cut the shallot in cubes, the garlic in slices and the salami in small pieces or semicircles.
- Bring a large amount of salted water to a boil. Cook the pasta following the description on the package.
Cooking
- Heat some olive oil in the frying pan and add the onion, garlic and sausage. Fry this on a medium heat until the onions are glossy and the sausage is baked.
- In the meantime you can chop the tomatoes into quarters and the chili in slices.
- Add the tomatoes, thyme, chili, vinegar, salt and pepper to the frying pan. Fry everything for another 10 minutes. Use the back of a spoon to crush the tomatoes.
Serve with..
- Once the pasta is cooked, transfer 1 soupspoon of cooking liquid to the saucepan. This will thicken the sauce later on.
- Drain the pasta and add this to the sauce. Let it bring to a boil again and let the sauce stick to the pasta. Still too watery? Try the heat on high and let some moisture evaporate.
- Serve the pasta with a matured cheese.