Ingredients
-
-
1 lb penne pasta
-
2 tablespoons olive oil
-
1 cup red onion, thinly sliced
-
2 teaspoons garlic, minced
-
6 ounces genoa salami, cubed
-
2 (14 1/2 ounce) cans diced tomatoes with juice
-
1 tablespoon tomato paste
-
1 tablespoon brown sugar, packed
-
1 tablespoon balsamic vinegar
-
salt and pepper
-
1/3 cup torn fresh basil leaf
-
1/2 teaspoon crushed red pepper flakes
Instructions
- While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat.
- Add onion and saute until soft and beginning to color, about 5 minutes.
- Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes.
- Add tomatoes, tomato paste, brown sugar and vinegar.
- Reduce heat and simmer until slightly thickened, 10-15 minutes.
- Season to taste with salt and pepper.
- Once the water is boiling for pasta, cook pasta to al dente.
- Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary.
- Transfer sauce to a larger shallow bowl.
- Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won't discolor it like cutting does); toss to coat.
- Serve pasta immediately.