Penne with Salami and Provolone: Simple Italian Pasta Recipe

A classic Salami Pasta Recipe that pairs salty salami, a bright tomato sauce, and soft, melted provolone for a rich, satisfying plate of penne.

One of my husband’s favourite pasta dishes features the comforting combination of salami and provolone. The first time he tried these penne he declared, “This is the best pasta I have ever eaten.” It’s simple, bold, and very satisfying.

Salami brings a salty, savoury backbone to the dish, but the ingredient that lifts it is provolone. I prefer the piquant variety for its slight kick and balanced saltiness. When it melts it becomes wonderfully stretchy and indulgent. Finish with finely grated Pecorino Romano for a bright, sharp note.

This recipe is ideal for a quick midweek dinner the whole family will enjoy — straightforward, pantry-friendly, and great for leftovers.

Key Ingredients for Salami Pasta (Penne with Provolone)

Salami

Choose a well-cured pork salami with visible flecks of fat. A firm salami adds texture and a richer flavour than very soft deli slices.

Diced Tomatoes and Passata

Diced tomatoes contribute tender pieces and natural sweetness, while passata keeps the sauce smooth so it clings to the pasta without becoming heavy.

Pecorino Romano

Freshly grated Pecorino adds a sharp, salty finish when sprinkled over the finished dish. Grate it just before serving so it melts lightly into the hot pasta.

See the recipe card below for the complete ingredient list and measurements.

How to Make Salami Pasta

Step 1: Heat 2 tablespoons of extra virgin olive oil and sauté the chopped onion for 2 minutes. Add the chopped salami and cook for 1 minute. Stir in the diced tomatoes, passata, salt, and ¼ cup (about 80 ml) of water.

Step 2: Simmer uncovered over low to medium heat for 15–20 minutes, until the sauce thickens and the flavours meld.

Step 3: Cook the penne until al dente, then drain it about 1 minute before it’s fully tender so it finishes cooking in the sauce.

Step 4: Add the drained pasta to the pan with the salami and tomato sauce. Stir in small cubes of provolone and keep the heat low for 1–2 minutes until the cheese begins to melt and stretch through the pasta.

Step 5: Serve immediately with thinly grated Pecorino Romano on top.

Extra Help from the Kitchen

Stir Gently After Adding Pasta – Fold the pasta through the sauce rather than stirring vigorously to avoid breaking the penne and overworking the cheese.

Don’t Rinse the Pasta – The surface starch helps the sauce cling; rinsing removes it and dilutes the sauce.

Let the Sauce Simmer Gently – Keep the flame low after adding tomatoes so flavours mellow without turning sharp.

Salt the Pasta Water Properly – Salt the boiling water so it tastes lightly salty; this is the prime opportunity to season the pasta itself.

Variations and Twists

Italian-Style Pasta Salad with Salami and Provolone – Cool the pasta, then toss with cubed provolone, diced salami, cherry tomatoes, olives, and a light Italian dressing for a make-ahead salad.

Spicy Penne with Salami and Tomato Sauce – Add chilli flakes or use a spicier salami for extra warmth that complements the tomato and cheese.

Penne with Torn Salami and Olives – Stir in sliced black olives and chopped parsley near the end for a briny contrast to the salami.

Penne alla Silana with Pancetta and Extra Cheese – Add a small amount of diced pancetta with the salami and finish with extra provolone or Pecorino for a richer dish.

Tomato and Zucchini Salami Penne – Add diced zucchini to the sauce for added texture and a subtle sweetness.

Storage and Shelf Life

Store leftovers in an airtight container and refrigerate within two hours. Keep refrigerated at 4°C (40°F) for up to 3 days.

For longer storage, freeze in a freezer-safe container at -18°C (0°F) for up to 3 months. Note that melted provolone can change texture slightly after freezing and thawing.

Thaw overnight in the refrigerator and reheat gently in a frying pan over low heat with a splash of water until warmed through. Avoid high heat to prevent the cheese from tightening.

Salami Pasta Recipe (Penne with Provolone)

A classic Salami Pasta Recipe combining salty salami, tomato sauce, and soft melted provolone for a rich, satisfying plate of penne.

Course:
Main

Cuisine:
Italian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Author: Manuela Zangara

Ingredients

• 350 g – 12 oz mezze penne
• 2 tbsp extra virgin olive oil
• ½ onion– chopped
• 50 g – 1.75 oz pork salami– sliced and roughly chopped
• 400 g – 0.9 lb diced tomatoes
• 4 tbsp passata
• 80 ml – 2.8 fl oz water
• 80 g – 2.8 oz provolone– preferably piquant, cut into small 5 mm cubes
• salt– to taste

Instructions

1. Sauté the onion in 2 tablespoons of extra virgin olive oil for 2 minutes. Add the salami and sauté for 1 minute. Stir in the diced tomatoes, passata, salt, and ¼ cup (80 ml) of water.
2. Cook uncovered over low to medium heat for 15–20 minutes, until the sauce has thickened.
3. Cook the penne until al dente, then drain it about 1 minute before it’s fully tender so it finishes cooking in the sauce.
4. Add the drained pasta to the frying pan with the salami and tomato sauce. Stir in the chopped provolone and cook over a low flame for 1–2 minutes, until the provolone begins to melt and stretch.
5. Serve immediately with thinly grated Pecorino Romano on top.