Rigatoni with Salami and Fennel
Region: Italy
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy and Quick

The salami to use in this dish if it can be found in an Italian market is soppressa veneta, a flavorful kind of soft pork sausage made in Venice.  It is not imported, but domestic brands are available that are just fine.  It is quite mild and if an Italian market doesn't carry it ask for Milano or Genoa salami, which is the salami you most probably know when you say “salami”.  This recipe is a variation, more or less, of the Spaghetti with Fennel (see below), with a few extra touches.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 25 minutes

1/4 cup extra-virgin olive oil

1 cup very finely chopped onions

2 garlic cloves, very finely chopped

1 cup very finely chopped fennel bulb

6 to 8 very ripe plum tomatoes (about 3/4 pound), peeled, seeded, and chopped

1/4 pound salami, sliced and chopped

1/4 cup red wine

Salt and freshly ground black pepper to taste

3/4 pound rigatoni

Freshly grated Parmigiano-Reggiano cheese to taste

1. In a large skillet or flameproof casserole, heat the olive oil over medium heat, then cook the onions, garlic, and fennel until soft, stirring frequently, about 6 minutes.  Add the tomatoes, salami, wine, and season with salt and pepper, then cook until most of the water from the tomatoes has evaporated, stirring occasionally, about 10 minutes.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet and toss with the sauce.  Serve with parmigiano cheese.

Variation: 

Note: 

Posted: 12/27/2006

Referenced Recipes:

Spaghetti with Fennel