Roasted Fennel, Salami & Tomato Pasta
Uncured Abruzzese

Uncured Abruzzese

Bring on the heat with the hot and spicy flavors of this regional salame favorite. Presliced for easy snacking or addition to recipes.

Roasted Fennel, Salami & Tomato Pasta


1 package (6 ounces) Fiorucci® 100% Natural Abruzzese Salami

1 large fennel bulb, thinly sliced, tops reserved and chopped for garnish (optional)

¾ cup Fiorucci® Uncured Sopressata

2 cups cherry tomatoes

2 tablespoons olive oil

½ (16-ounce) package fusilli or cavatappi pasta (about 2½ cups)

⅓ cup grated aged Parmesan cheese plus additional for garnish (optional)

2 tablespoons minced jarred Calabrian hot peppers

1 tablespoon chopped fresh parsley


Prep: 15 minutes Roast: 25 minutes


Step 1

Preheat oven to 425°. In large bowl, toss salami, fennel, sopressata, tomatoes and oil; spread in single layer on rimmed baking pan. Roast salami mixture 25 minutes or until salami and sopressata are crisp and vegetables are tender.

Step 2

Prepare pasta as label directs; reserve ½ cup pasta cooking water. Drain pasta; return to saucepot. Add cheese, peppers, parsley, salami mixture and reserved pasta water; toss. Makes about 6 cups.

Step 3

Serve pasta garnished with dill sprigs and cheese, if desired.


Approximate nutritional values per serving (1½ cups): 548 Calories, 30g Fat (10g Saturated), 56mg Cholesterol, 1113mg Sodium, 50g Carbohydrates, 5g Fiber, 6g Sugars, 22g Protein