Spaghetti with Spicy Sopresatta and Pomodoro

Spaghetti with Spicy Sopresatta and Pomodoro

I love cooking with fresh ingredients, as many as possible, particularly for dinner. Italian pastas and additional dishes practically demand the use of fresh herbs, aromatics (onion and garlic, for example), and tomatoes. Real life, however, sees us being more pragmatic and buy cans of San Marzano tomatoes, tomato paste and the like to use for some meal down the calendar road. I dream of having a space for gardens loaded with my favorite kitchen herbs, aromatics and flowers to keep out pests and to add color and beauty to my plates. Maybe some day. 😁

In the meantime, let's get to my comforty Spaghetti with Spicy Sopresatta and fresh Pomodoro sauce.  It's beyond simple, easy and the key is to have the ingredients prepped ahead of time. Let's get to it, shall we?

Ingredients

1 box of spaghetti, about one pound

4 - 6 cloves garlic, sliced into discs

6 - 10 slices of Sopresattas salami, diced

1/2 large onion or 1 medium onion, sliced into crescents and halved

one bunch (one hand full) of fresh basil, julienne cut

3 rounded tablespoons dried Italian seasoning

3 tablespoons tomato paste (I use Cento in a tube)

salt and pepper + half palm full salt for pasta water

1 level teaspoon crushed dried red pepper flakes

1/4 cup grated Parmigiano-Reggiano or Pecorino Romano

3 tablespoons of Extra Virgin Olive Oil (evoo)

3 tabs butter

I found that preparation ahead of time made the cooking time much easier and enjoyable. Prepping ahead of time is not mandatory, it's just an idea that I am adding to my routines, and I feel good that my attention is not deterred by having forgotten a spice or having not cut something up. Try it, you will feel the same way. 

I prepped the Sopresatta, onion and garlic first and placed them in a bowl in the refrigerator till I needed to use them. 

Tomato Medley all ready to make the sweet pasta sauce!

I placed all of the seasonings in a bowl ahead of time. 

I started boiling the water from the start so it'd be at a roiling boil for me to liberally salt with that half palm full of salt when it was time to add the pasta. 

Add three tablespoons or round the skillet of evoo over medium-high heat.  When the oil begins to ripple, in about two minutes, add the bowl with the onion, garlic and sopresatta.  Add a pinch of salt and pepper and stir to combine these aromatic ingredients. 

In about three minutes, the onions should becoming soft and some may be starting to caramelize.  Add the bowl (two pints) of grape or cherry tomato medley. Use a wooden spoon to incorporate the ingredients well. 

Add the pasta to the boiling salted water. Boil for about twelve minutes. 

Add two or three squeezes of tomato paste in a tube, or, three tablespoons from a can. 

Add one third of the seasonings. Add a splash of wine if you have some on hand. I used Prosecco.  Shhh!😁 This will help the tomatoes to pop and release their sweet and tart goodness!  Cover the skillet part-way and reduce the heat to medium. Simmer about five minutes. Afterward, take a potato masher and smash the remaining tomatoes which have not yet popped.  Most will have popped by now. Afterward, add another tablespoon of the dried seasonings. Stir to spread the seasoning evenly. 

By the time the pasta is ready, the pomodoro (tomato) sauce ought to be ready for the pasta. Use a mug to save half a cup of the starchy, salty pasta water. Using a pair of tongs, a pronged utensil (like my black plastic utensil, above) or simply strain the pasta in a colander, saving a half cup of the water, immediately add the butter tabs and the pasta to the skillet.  Use tongs to toss the pasta with the pomodoro sauce. Do this several times to fully incorporate the pasta with the sauce. This could take several minutes, but it is not difficult work. 

Be sure to add the fresh basil. The aroma will knock your socks off.  Dried basil is perfectly fine, if you cannot get fresh basil. 

Thoroughly combine the pasta with the sauce.  Be sure to add the last third of the dried seasoning. When the butter catches it, the taste is extraordinary!

Plate and add the grated cheeses to add one last amazing flavor. 

Now, Go Cook This For Someone You Love!!!

As always, friends, I am so grateful for your visit and time. I appreciate all of you, Old friends, new friends and those working on it. 😄

~Martin 

In-House Cook