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Penne de Enrico with Salami and Pecorino

  • 1 pound penne or similar small pasta
  • 4 tablespoons Italian olive oil
  • 3/4 cup chopped onion
  • 1/4 teaspoon red pepper peperoncino
  • 5 large cloves garlic coarsely chopped
  • 1 cup heavy cream
  • 10 ounces salami, cut into 1/2-inch dice
  • 1/2 cup dry white wine
  • 1 1/2 cup chicken stock
  • 4 ounces freshly grated Pecorino cheese (you can use Parmesan)
  • 1/2 teaspoon freshly ground black pepper

Cook pasta as directed and drain, let stand. As the pasta cooks, heat the oil over medium heat. Add the onion, garlic, and red pepper flakes, and saute until the onion is translucent, 5 to 8 minutes. Add the salami and cook for 3 to 3-1/2 minutes. Pour in the white wine and reduce the liquid by half, about 2 minutes. Add the stock, cream, and pepper. Bring the sauce to a boil, reduce the heat and simmer until thickened to desired consistency, 12 to 17 minutes. Add the cheese and cook until melted. Pour the sauce over the pasta and simmer over low heat, stirring carefully until the pasta is coated. Serve hot.

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