Tagliatelle with Salami, Rocket, Tomato and Mascarpone


  • 8 slices Milano salami
  • 300g pack 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


  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
Serves: 2Cooking time: Share recipeReview this recipe


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