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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 time: 15 minutes | Roast time: 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