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Orecchiette Pasta with Spicy Fennel Salami and Cherry Tomatoes


  • 250 gr orecchiette pasta
  • 2 tbsp olive oil
  • 1/3 cup, well packed, diced Spicy Fennel Salami
  • 56 large leaves of basil (or as much as desired), thinly sliced
  • 1 clove minced garlic
  • 1 ½ cups cherry tomatoes cut in half
  • 2/3 cup parmesan cheese
  • pinch of hot chili flakes (optional)


  1. Bring a medium pot of salted water to a boil over high heat and cook the pasta according to the package instructions or until al dente.
  2. While the pasta is cooking, place the olive oil in a medium skillet over medium-high heat.
  3. Fry the diced sausage for 2-3 or just until lightly crisped.
  4. Add the garlic and basil and saute for 1 minute before adding the chopped tomatoes. Continue to cook for 2-3 minutes until the tomatoes soften.
  5. Once the pasta is cooked, remove with a slotted spoon and add to the tomato-sausage mixture. Gently stir over medium-high meat for 2 minutes to combine and add 1/3 cup of the parmesan cheese while mixing. Add a bit of the pasta water if it is too dry.
  6. Serve immediately and top with the remaining parmesan cheese.


  • We added salt only to the pasta water as the salami and parmesan cheese impart their own saltiness to the mixture.
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