Meats Recipes - Salami and Mozzarella Mafalde

Ingredients                                        

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 30 ml/2 tbsp olive oil

• 225 g/8 oz salami, in one piece, diced

• 3 garlic cloves, crushed

• 2 onions, chopped

• 2 x 400 g/2 x 14 oz/2 large cans chopped tomatoes

• 250 ml/8 fl oz/1 cup crème fraiche

• 5 ml/1 tsp dried oregano

• 10 ml/2 tsp caster (superfine) sugar

• 1 bay leaf

• 2 sun-dried tomatoes, finely chopped

• 15 ml/1 tbsp sun-dried tomato oil

• 15 ml/1 tbsp tomato puree (paste)

• 350 g/12 oz mafalde

• 450 g/1 lb Mozzarella cheese, diced

• Salt and freshly ground black pepper

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Method:

1. Melt the butter with the oil. Add the salami, garlic and onion and fry (sauté) for 3 minutes, stirring.

2. Add all the remaining ingredients except the pasta, Mozzarella and seasoning.

3. Bring to the boil and simmer gently for 15 minutes until thick and pulpy.

4. Meanwhile, cook the pasta according to the packet directions. Drain.

5. Add salt and pepper to taste to the sauce. Pour over the mafalde and toss.

6. Add the cheese and toss gently until melting. Spoon on to serving plates and serve straight away.