Spicy Sofrito Spaghetti
4 to 6
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Recipe tags: sofrito base, easy difficulty, main, pork, stovetop
|2 Tbsp||olive oil|
|½ cup||chopped Italian-style salami|
|½ tsp||hot pepper flakes|
|2 Tbsp||Better Than Bouillon® Sofrito Base|
|2 cups||strained pureed tomatoes (passata)|
|½ cup||grated Parmesan cheese|
|¼ cup||packed torn fresh basil leaves|
Cook spaghetti according to package directions. Reserve 1/4 cup cooking liquid; drain spaghetti.
Meanwhile, in large skillet set over medium-high heat, add oil. Add salami and hot pepper flakes; cook, stirring frequently, for 2 to 3 minutes or until fat is starting to render. Stir in Culinary Collection Sofrito and cook, stirring frequently, for 1 to 2 minutes or until fragrant.
Stir in tomatoes; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 8 minutes or until slightly thickened.
Stir in spaghetti and reserved cooking liquid until sauce clings to pasta well. Stir in Parmesan and basil.
Tips: Toss in a handful of baby arugula or spinach if desired. Genoa salami, soppressata and pepperoni all work nicely in this recipe.