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When your mother-in-law gives you a 4 pound hunk of salami for Christmas, you’ve gotta start getting creative about how to use it before it starts to go bad. Fortunately, my hubby and I found this recipe buried in a truly old-school Southern Living pasta book. It takes less than 10 minutes to make and it’s quite delicious. And at 4 ounces of salami per serving, that means we could make this sauce sixteen times before we finish off this block of salami. Gosh. That seems like a lot of pasta. Good thing we love carbs!
pasta with salami, mushroom, & cheese sauce
3 tbsp butter
4 oz salami, cut into 1/4″ cubes
8 oz mushrooms, sliced
3 green onions, optional (if you have ‘em, great… if not, don’t fret!)
1 cup half-and-half cream
2 oz grated Parmesan cheese
Cut the salami into 1/4″ cubes and slice the mushrooms thinly.
Melt the butter over medium high heat in a large saucepan. Add the salami, mushrooms, and green onions and cook, stirring often, until juices evaporate.
Reduce heat to low and add cream. Heat until cream just starts to bubble along sides of pan.
Turn off the heat and add the cheese, stirring until melted.
Serve over hot pasta. Season with salt and pepper to taste.
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