Bucatini Pasta in a Spicy Mushroom Salami Sauce
Print RecipeIngredients
- 2 servings fresh bucatini pasta
- 2 tbsp olive oil
- 8 oz baby bella mushrooms, sliced into 1/4 inch segments
- 4 tbsp tomato paste plus 1/2 cup water
- 5 oz diced spicy salami
- 1 tsp paprika
- 1 tsp dried chives
- 1 tsp red pepper flakes
- salt & freshly ground pepper
- 4 oz grated parmesan
- fresh basil torn into pieces
Instructions
Take a large pot of salted water and begin to bring it to a rolling boil. While you wait for it to boil, start to make the sauce.
In a heavy bottomed pan on high heat, add the olive oil and then the mushrooms. Cook down for about 5 minutes so the sides are s bit caramelized and browned. To the mushrooms add the spicy salami and cook down for an about 1-2 minutes.
Add the tomato paste and water and stir to deglaze the pan. Add the paprika, chives and pepper flakes and reduce to low. At this point the water for your pasta should be boiling, add the pasta and cook for 4-5 minutes or until al dente.
Drain the pasta and add it to the sauce pan. Stir to coat and immediately place it into serving bowls.
Top with fresh basil, parmesan, and additional red chili flakes.
Notes
If at any point the sauce is reducing too much and sticking or becoming thick, add a bit of water not more than 1/8 cup at a time until it reaches the consistency you like and it can easily coat the pasta.
Its too easy to make a fresh pasta sauce at home, even if all you have is tomato paste in your cupboard- it can be done as proven in this recipe. Besides the fact that the pre made sauces found at the grocery store are chock full of preservatives, and all too often filled with garlic and onion of which low fodmap is to avoid, it is also expensive. Save the money and put it towards a better cut of meat or a latte and make your own sauce!
Pair a homemade sauce and fresh pasta and you can literally taste the freshness of this dish. Granted there is an addition of mushrooms, which can bother your digestive system if you have IBS, its just too perfect a pairing to give up. If you are really sensitive to mushrooms just omit it and replace with sliced fresh grape tomatoes or chopped zucchini. Caramelized meaty mushrooms get tossed with some chopped up salami and simmered while the pasts cooks and it all comes together in under 20 minutes before nutty parmesan tops it and fresh basil leaves elevate each bite to the next level.
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