This is a quick and easy mid-week supper that is a great way to use up some leftover lunch box meat. It doesn’t matter what type of salami it is, it just gives the sauce that lovely rich flavour. The sauce needs to cook for a good 20 minutes to reduce the tomatoes right down. If it starts to get dry just add a little more water. Don’t season this until the end, because it depends how salty your salami is as to how much extra salt you will need to add. Top with parmesan too for extra decadence, although it eats perfectly well without.
- 3tbsp olive oil
- 150g salami
- 1 tin plum tomatoes
- 1 fresh green chilli, sliced
- 2 garlic cloves, chopped
- Dash water
Cut the salami into thick strips and fry on a medium heat in the olive oil. Add the garlic and fry for a further minute.
Add the chilli, chopped tomatoes and water. Simmer gently for 20-30 minutes. Serve over pasta.
You could swap the salami for some sausage or pancetta for an equally delicious sauce.