Pasta con Salame e Mortadella

• Red Onion1 medium
• Garlic1 clove
• Sun-dried tomatoes in oil10 pieces
• Salami125 g
• Mortadella80 g
• Bay leaves2
• Crushed tomatoes1 can
• Grated Parmesan cheese1 dl
• Dry white wine1 dl
• Fresh basil0 leaves, to taste
• Olive oil0 as needed
• Salt0 to taste
• Black pepper0 to taste
• Penne or Rigatoni pasta200 g

METHOD

1. 01Chop the red onion into small pieces.
2. 02Slice the garlic super thin.
3. 03Slice the sun-dried tomatoes into about three pieces each.
4. 04Chop the salami into smaller pieces.
5. 05Slice and chop the mortadella into approximately 2x2 cm square slices.
6. 06Take a sauté pan and add just a little olive oil over medium-high heat.
7. 07Add the chopped onion, sliced garlic, sun-dried tomatoes, salami, and mortadella to the pan.
8. 08Fry for a few minutes until the ingredients get a little color and begin to crisp.
9. 09Add the white wine, bay leaves, and fresh basil, letting it cook for just a minute to reduce slightly.
10. 10Add the crushed tomatoes and let the sauce simmer slowly for a few minutes.
11. 11Stir in the Parmesan cheese, then taste and season with salt and black pepper as needed.
12. 12Allow the sauce to boil slowly for another few minutes, letting the flavors meld.
13. 13While the sauce simmers, cook your choice of pasta (Penne or Rigatoni) according to package directions until al dente. Drain, reserving some pasta water, and then add the cooked pasta directly to the pan with the sauce. Stir to coat thoroughly, adding a splash of pasta water if needed to achieve a desired consistency.