Time is certainly passing quickly as we are now up to edition 38 so for this week's Presto Pasta Night I'll be using one of my favourite types of pasta, Pappardelle.
Pappardelle are a wide egg pasta and here in Florence, it is most often seen served with a delicious Ragù di Cinghiale (Cinghiale is the meat of wild boar). Since I really haven't had the time to make this for myself I've come up with something a little different, made from Cinghiale Salami.
The idea of using a salami in a ragù isn't that unusual and is something my mother would do here in Italy. To lift the dish, I've also added large cubes of red and yellow capsicum along with fresh Roma tomatoes and then simmered it for an hour to allow the flavours to develop. The end result is a chunky and thick sauce that easily handles the pappardelle.
Pappardelle con Ragù di Cinghiale Salami e Pepperoni/Pappardelle with a sauce of Cinghiale Salami and Capsicum
1 onion, diced
1 carrot, peeled and diced
1 stick celery, diced
Cinghiale Salami, diced
4 Roma Tomatoes, de-seeded and diced
4 Capsicums (Bell Peppers), yellow and red, cut into a large dice
Pappardelle, fresh or dried
Heat a little oil and a knob of butter in a pan and when the butter has melted add the onion, celery and carrot. Cook over a medium heat until the vegetables have softened and started to colour. Add the diced salami and cook until it has coloured.
Add the diced capsicums and cook for a few minutes before finally adding the diced tomatoes. Pour in a little water to make, just enough so that all the mixture is covered and simmer for about 1 hour or until the capsicums have softened and the liquid has evaporated to create a thick sauce.
If you find it is drying out too quickly, just add a little more water and continue to simmer.
When the pappardelle have cooked, add them to the sauce and toss well to ensure they are well coated.
Serve it in individual bowls and finish off with a good sprinkle of grated Parmigiano-Reggiano.
Tagged with Pasta