The salami, caper and mushroom sauce ready for the pasta to be tossed through. (Photo: Tony Jackman)
Ingredients
4 Tbsp (60 ml) olive oil
Pasta of your choice (I used pipe rigate)
1 medium onion, chopped finely
2 garlic cloves, chopped finely
100 g salami (more if you like), diced
200 g button mushrooms, sliced thinly
6 to 8 capers, chopped
1 glass dry white wine
200 ml cream
Salt and pepper to taste
Parsley, chopped, to garnish
Method
Simmer onion and garlic gently in olive oil for 15 minutes, stirring now and then, until they are caramelised lightly.
Add the sliced mushrooms and cook for 5 minutes, stirring, then add the white wine, stir, and allow to reduce until most of the wine has been absorbed.
Add the capers, salami and the cream, salt and pepper to taste, stir and simmer for 5 minutes or so.
Cook the pasta al dente and drain but reserve a ladleful of the pasta water to add to the sauce.
Add the pasta water to the sauce, stir over the heat for 2 or 3 minutes, stir in half of the parsley, then toss through the drained pasta. Garnish with more chopped parsley and serve. DM/TGIFood
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