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 | Roasttime: 25 minutes
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.
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.
Serve pasta garnished with dill sprigs and cheese, if desired.