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#WFD – Spaghetti with a Sage and Salami Lemon Butter Sauce
Serve sprinkled with the extra parmesan.
POLOKWANE – Did you know there is so much more to do with Spaghetti than just Spaghetti Bolognaise?
Like any other pasta, spaghetti is versatile and can be paired with a variety of ingredients.
Ingredients
- 1 x KNORR Classic White Sauce
- 15ml lemon juice
- 400g spaghetti
- ½ cup freshly parmesan plus extra to serve, grated
- 1 clove garlic, crushed
- ½ tsp dried chilli, crushed
- 6 fresh sage leaves, roughly torn
- 1 tbsp olive oil
- 200g salami roll
- 10ml butter
- 125ml white wine
- 2 tbsp flatleaf parsley, chopped
Method
- Cut salami into ½ cm slices, and then cut into thin strips.
- Heat the oil in a large frying pan, add the salami and cook over medium heat for 2-3 minutes until crisp.
- Add the sage, chilli and garlic and cook for a further 1-2 minutes.
- Turn off the heat and set aside.
- Prepare the KNORR Classic White Sauce Sauce according to packet instructions then stir in the lemon juice and butter to combine.
- Season well with salt and freshly ground black pepper and set aside.
- Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente.
- Drain.
- Return the salami mixture to medium-low heat, add the wine and simmer for 1 minute.
- Stir the salami mixture into the pasta.
- Quickly add the prepared KNORR Classic White Sauce and parsley, and toss together.
- Serve sprinkled with the extra parmesan.
This recipe was provided by What’s for Dinner.
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