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Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 150 g (5 oz) sliced spicy salami, cut into strips
- 2 large red peppers (capsicums), chopped
- 825 g (1 lb 11 oz) can crushed tomatoes
- ½ cup (125 ml/4 fl oz) dry white wine
- 500 g (1 lb) spaghetti
Method
1. Heat the oil in a heavy-based frying pan. Add the onion, garlic and salami and cook for 5 minutes, stirring, over medium heat. Add the pepper, cover and cook for 5 minutes.
2. Add the tomato and the dry white wine and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes. Remove the lid and cook for another 15 minutes, or until the liquid is reduced and the sauce is the desired consistency. Add salt and pepper, to taste.
3. About 15 minutes before the sauce is ready, cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Toss half the sauce with the pasta and divide among serving dishes. Top with the remaining sauce and serve.
