Whoever thinks sour cream has no place in Italian cuisine, clearly has just never tried the right recipe. There’s many Italian dishes that make use of fresh cheese, yet sour cream works just as well like in this tasty and quick pasta sauce, perfect to enjoy with tomatoes and Italian dry salami. We have used Salame Cacciatorino, a small, soft, tasty salami.
As for pasta, Paccheri rigati, dried short cylindrical pasta shape, similar to a giant macaroni. They have Neapolitan origins and are made exclusively with durum wheat semolina. We have chosen
Paccheri rigati for their porous and uneven surface which tends to pair fine with this sauce.
Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins
- Paccheri Rigati: 380 g – alternative: Rigatoni, Penne, Maccheroni
- Sour cream: 200 g
- Ripen Tomatoes, medium sized: 5 or 250 g Tomato sauce
- Italian dry Cacciatorino salami or peppery salami : about 4 slices
- Garlic: 2 peeled cloves
- Golden onion: 1
- Basil: about 10 leaves
- Extra virgin olive oil: 4 tbsp
- Salt and pepper: to taste
Bring some salted water to boil in a pot, pour paccheri.
Meanwhile, peel the garlic and crush it, finely chop the onion, dice tomatoes and cut about 2 -3 cm thick the salami slices, then diced them.
Tip: You will achieve an optimal sauce only if the tomatoes are well ripen. You can also sub thme with tomato sauce.
Heat up the oil in a large non-stick frying pan, fry up the garlic until it browns. Add the sliced onion and salami pieces in the pan and fry them up until the salami become slightly crispy. Add diced tomatoes and basil, stir and cook for about 10 mins. Add the sour cream, season to taste, stir.
Set aside a glass of cooking water, drain paccheri, add them to the pan with the sauce.
Tip: if the sauce is too thick, add the spoonful of salted water that you previously set aside.
Remove the pan from the heat and serve the pasta still warm.