Ben Milbourne
Cook time 1 hour
Servings 4


400g of penne or pappardelle
150g of quality salami
100g of pecorino grated
250g parma ham cut into batons
2 red chilies chopped
3 cloves of garlic
1 brown onion
4 thyme sprigs
salt and pepper
10 medium tomatoes
olive oil
4 slices of sourdough, toasted  
1 bunch of flat leaf parsley, chopped
1 bunch of basil, chopped
Zest of 2 lemons



Put the tomatoes in a shallow roasting tray and drizzle with 1 TBS of olive oil, season with salt and pepper and through in the garlic and thyme and roast in an oven for 20 to 30 mins at 180 degrees. Then peel the roasted garlic and pick the thyme leave and place in a blender with tomatoes and roasting juices and blend for 5 to 10 seconds.

In a large fry pan sauté the onion, salami, parma ham and chili over a medium heat for 5 – 8 mins. Add the tomato mix and season and simmer for 5 mins.

To make the garnish, add the torn toasted sourdough to a food processor and blitz until rustic crumbs form. Transfer to a bowl and mix through parsley, basil and lemon zest.

Cook the pasta to packet instructions and then toss it through the sauce, serve topped with the crumbs and freshly grated pecorino..