Best 8 Pasta With Salami And Peas Recipes

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Indulge in a culinary journey with our tantalizing pasta dishes featuring the harmonious blend of salami, peas, and a symphony of flavors. Discover the classic Italian delight of Pasta with Salami and Peas, a quick and easy one-pot meal that bursts with savory notes. For a vegetarian twist, try our vibrant Pasta with Peas and Parmesan, a delightful combination of fresh peas, creamy Parmesan, and aromatic herbs. Craving something more substantial? Our hearty Pasta with Salami and Sausage will satisfy your appetite with its robust flavors and succulent meats. And for a unique twist, our innovative Pasta with Salami and Pesto brings together the tangy zest of pesto with the smoky richness of salami, creating a flavor symphony that will leave you wanting more. Each recipe offers a unique culinary experience, catering to diverse tastes and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH PEAS



Pasta with peas image

This creamy quick pasta with peas is a simple and super easy delicious one-pot dinner recipe that uses minimal ingredients. It's the perfect midweek meal, it's ready in 15 minutes and tastes so delicious!

Provided by Katia

Categories     pasta

Number Of Ingredients 7

1 lb (450 grams) Peas, fresh or frozen
1/2 lb (220 grams Short shaped pasta (shells, elbows, ditaloni...)
1/2 cup (50 grams) grated parmesan cheese, plus more to serve
2 cups (500 ml) vegetable broth or water, plus more if needed
1 small onion, diced
1 Tbsp olive oil, plus more for drizzling
salt & pepper, to taste

Steps:

  • Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
  • Add the peas and cook stirring frequently about 1 minute.
  • Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
  • Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
  • Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
  • Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

Nutrition Facts : Calories 376 kcal, Carbohydrate 57 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 782 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

PASTA SALAD WITH SALAMI, CARROTS, PEAS AND ROASTED RED PEPPERS



Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 10

Kosher salt
1/2 pound tortellini
1 cup cubed salami
1 cup shredded carrots
1 cup frozen peas or snap peas, blanched
1/2 cup chopped roasted red peppers
1/3 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 shallot, minced
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
  • Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

CREAMY PASTA WITH CRISPY SALAMI



Creamy Pasta with Crispy Salami image

You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

3 eggs
1 cup grated Parmesan
4 ounces salami
Olive oil
3 crushed garlic cloves
3/4 pound spaghetti
Salt and pepper
Chopped parsley

Steps:

  • Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.

RIGATONI WITH SAUSAGE & PEAS



Rigatoni with Sausage & Peas image

With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. -Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

12 ounces uncooked rigatoni or large tube pasta
1 pound bulk Italian sausage
4 garlic cloves, minced
1/4 cup tomato paste
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
1-1/2 cups frozen peas
1/2 cup heavy whipping cream
1/2 cup crumbled goat or feta cheese
Thinly sliced fresh basil, optional

Steps:

  • Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.

Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.

PASTA WITH SALAMI AND PEAS



Pasta With Salami and Peas image

if you enjoyed my recipe#159894 then you will like this recipe, you will need the amount of oil and butter stated to coat the pasta, adjust the chili flakes to suit heat level --- all beef salami works the best for this, purchase a whole small chub then chop, all amounts may be adjusted to taste.

Provided by Kittencalrecipezazz

Categories     Meat

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package dry penne pasta (or mostaccioli pasta)
2 cups chopped all beef salami
2 cups frozen peas, cooked
1/4 cup butter
1/3-1/2 cup olive oil (can use more)
8 -10 green onions, chopped (about 1 bunch)
6 large garlic cloves, finely chopped (use more if desired, the more the better!)
1/2 teaspoon crushed red pepper flakes (or adjust to taste)
salt & freshly ground black pepper (to taste)
1 cup grated parmesan cheese (or to taste)

Steps:

  • Cook the pasta in boiling water until al dente; drain and return to the pot, then mix in the cooked peas.
  • In a skillet heat 1 tablespoon oil medium heat; add in the cubed salami and toss until browned; transfer to the pasta.
  • To the same skillet add in butter and 1/3-1/2 cup olive oil; add green onions, garlic and chili flakes; saute until the onions are tender then transfer everything to the pot; toss to combine.
  • Season with fresh ground black pepper.
  • Mix in parmesan cheese then season with salt to taste.

PASTA WITH SALAMI AND PEAS



Pasta With Salami and Peas image

This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!"

Provided by Savvy Hostess

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb pasta, of your choice
2 cups frozen green peas
1/2 cup olive oil
1/4 cup butter
1 bunch green onion, chopped
1 tablespoon fresh minced garlic
salt
1/2 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
8 ounces thinly sliced hard salami
1 cup freshly grated parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Place pasta in the pot, and cook for 6 minutes. Add peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
  • Meanwhile, heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and pepper flakes. Cook and stir until green onions are tender.
  • Mix in salami, and continue cooking until heated through.
  • Transfer to the pot with the cooked pasta.
  • Add Parmesan cheese, and gently toss.

SALAMI PASTA ALLA GRICIA



Salami Pasta Alla Gricia image

Pasta alla gricia is among the most versatile Roman pastas, and arguably foundational: Add tomato for amatriciana, add egg for carbonara or remove the pork for cacio e pepe. As one origin story goes, shepherds in Amatrice brought guanciale, pecorino and pasta on their journeys, and made these dishes for sustenance. Guanciale (cured jowl) isn't especially common in the United States, so, in the spirit of the shepherds using what was available to them, this recipe uses salami. Like guanciale, salami gives off deeply flavored fat to build the pasta sauce on. But salami provides even more crispy bits of meat to stud this rich, silky, deceptively simple pasta.

Provided by Ali Slagle

Categories     dinner, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Kosher salt
1 pound tubed, curved or long pasta, such as rigatoni, orecchiette or spaghetti
1 tablespoon extra-virgin olive oil
1 (6-ounce) log mild or spicy salami, casing discarded and meat coarsely chopped
1 teaspoon coarsely ground black pepper
1 cup/2 ounces finely grated pecorino or Parmesan, plus more for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
  • While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
  • Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
  • Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
  • Serve right away, with more pecorino on top.

PASTA WITH PEAS AND SAUSAGE



Pasta with Peas and Sausage image

Delicious and creamy. Something different for pasta.

Provided by Elaina

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 8

Number Of Ingredients 8

1 pound rigatoni pasta
2 tablespoons olive oil
1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
12 ounces frozen green peas
1 ½ cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for high-quality cured meats, fresh vegetables, and a good quality olive oil.
  • Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
  • Use a large skillet: A large skillet will help to prevent the pasta from sticking together. It will also make it easier to toss the pasta with the sauce and other ingredients.
  • Season the pasta water: Adding salt to the pasta water will help to flavor the pasta. You can also add a bay leaf or two for extra flavor.
  • Don't be afraid to experiment: There are many different ways to make pasta with salami and peas. Feel free to add other ingredients that you like, such as sun-dried tomatoes, roasted red peppers, or chopped nuts.
  • Pair the pasta with a simple salad: Pasta with salami and peas is a hearty and flavorful dish. A simple salad will help to balance out the flavors and add some freshness.
  • Serve the pasta with grated Parmesan cheese: Parmesan cheese is a classic topping for pasta. It adds a salty, nutty flavor that complements the other ingredients in the dish.

Conclusion:

Pasta with salami and peas is an easy-to-make and versatile dish that can be enjoyed for lunch or dinner. With its bold flavors and simple ingredients, it's sure to become a family favorite. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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