Directions

• Bring a large pot of water to a boil and season it with coarse Sea Salt to your liking. Taste the water to ensure it's properly seasoned for the pasta.
• While waiting for the water to boil, prepare your ingredients by slicing the Capital Salami into thin strips, dicing the Onion, finely chopping the Garlic, and chopping the Italian Parsley.
• Once the water is boiling, add the Fusilli Pasta and cook according to package instructions until al dente.
• In the meantime, heat a pan over medium-high heat and add 2 Tbsp of Olive Oil. Add the sliced Salami and stir-fry until it begins to brown, then remove from the pan and set aside.
• Lower the heat to medium-low and in the same pan, sauté the diced Onion until soft and translucent.
• Add the finely chopped Garlic and chopped Italian Parsley to the pan, and continue to sauté for an additional 5 minutes.
• Return the browned Salami to the pan and mix in Tomato Sauce to your desired consistency. Season with Salt and Pepper to taste.
• Using a slotted spoon, transfer the cooked Fusilli directly from the pot into the sauce, allowing some of the pasta water to carry over. If you've strained the pasta, be sure to reserve a cup of the pasta water to add to the sauce if needed.
• Stir the pasta and sauce together until well combined. If the mixture seems too dry, add a bit of the reserved pasta water to reach the desired consistency.
• Serve the pasta hot, topped with your choice of grated Cheese.
• Enjoy your homemade Capital Salami and Fusilli Pasta!