Tagliatelle with Salami, Rocket, Tomato and Mascarpone

On the table in 20mins

Serves 2


  • 8 slices Milano salami
  • 300g fresh Tagliatelle
  • 190g jar Sacla’ Tomato & Mascarpone Intenso
  • 2 large handfuls fresh rocket
  • Extra virgin olive oil to serve
  • Freshly grated Parmesan to serve
  • Salt to taste


  1. Cut the salami into strips the same width as the tagliatelle
  2. Heat a non-stick frying pan and fry salami until slightly crispy and drain on kitchen paper
  3. Cook pasta until tender in a large pan of boiling, salted water then drain
  4. Gently heat through the Sacla’ Stir-in, return to the pan and stir in sauce and salami
  5. Stir well, then add most of the rocket until wilted
  6. To serve top with remaining rocket, a drizzle of oil and the Parmesan

Creamy Basil Pesto Tagliatelle with Leek & Mushroom

Make it

Chicken & Baby Leek Tagliatelle with Classic Basil Pesto

Make it

Vegan Tagliatelle with Artichokes, Lemon & Vegan Basil Pesto

Make it

Fusilli with Tomato Pesto, Chorizo and Rosemary

Make it

Salami and Artichoke Rolls

Make it