How to make it

  • 1/2 lb of pasta (any shape) - I used Cellentani
  • 8 ounces hard salami, chopped
  • 8 ounces sun dried-tomatoes in olive oil, chopped & drained
  • 1 tablespoon black pepper
  • 1 tablespoon dried sage, crumbled
  • 1 pint whipping cream
  • 8 ounces mozzarella cheese, cubed
  • 8 ounces white cheddar cheese, cubed
  • 4 tablespoons butter
  • 1 tablespoon flour
  • Instructions
  • Pasta: Cook according to the directions on the box, drain & set aside when done.
  • In a skillet combine salami, sun-dried tomatoes, black pepper & sage.
  • Cook on low for about ten minutes to crisp up the edges of salami, mix well & set aside.
  • Add whipping cream & butter to a saucepan, slowly heat & melt.
  • Add cubed cheese & stir occasionally until the mixture melts.
  • Once everything is melted add flour, stir, bring to a boil & remove from heat.
  • Add pasta, salami & sun-dried tomatoes to the cheese sauce.
  • Serve hot & garnish with some black pepper or additional dried sage.

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