Salami is one of those ingredients I always have in the fridge and it is so underrated in cooked dishes. Most people think of it as just a charcuterie board ingredient but it transforms completely when it hits a hot pan — crisping up at the edges and releasing the most incredible savoury, garlicky flavour. It adds incredible depth to this pasta without needing a complicated sauce or a long list of ingredients.
This one came about as a bit of a fridge raid — I had salami, spinach, and asparagus that needed using up, and rigatoni in the cupboard, so I threw it all together and hoped for the best. I was genuinely surprised by how good it turned out. Being a pasta lover, I’m always looking for new combinations, and this one has earned a permanent spot in my rotation. The beauty of it is that it works with whatever you’ve got — swap the salami for bacon, use different greens, it all comes together beautifully.
This rigatoni has become one of my go-to weeknight dinners because it genuinely comes together so quickly. A handful of fresh spinach, some asparagus spears and a few slices of salami is really all you need. The asparagus adds a lovely freshness and a bit of bite that balances the richness of the salami perfectly. Finished with Parmesan and fresh chives, it’s simple, satisfying and honestly feels a little bit special for such an easy meal.
Quick & Easy Salami, Spinach & Asparagus Rigatoni
Ingredients
- 100 g Rigatoni pasta
- 1 tsp olive oil
- 1/2 small onion finely sliced
- 5 –6 slices salami chopped
- 2 handfuls of spinach
- 1 tsp chopped chives
- 5 –6 asparagus spears chopped into 2cm pieces
- 2 small garlic cloves finely chopped or grated
- Salt & Pepper
- 1 tbsp grated Parmesan
- Fresh parsley to serve
Instructions
- Cook the pasta in salted boiling water according to packet instructions. Add the asparagus for the final 3 minutes. Drain, reserving a splash of the pasta water.
- Heat olive oil in a small pan over medium heat. Add the onion and gently fry until soft (2–3 minutes).
- Add the chopped salami and garlic, and cook for 1 minute until the salami starts to crisp slightly.
- Stir in the chives and spinach, letting the spinach wilt down.
- Add the drained pasta and asparagus to the pan, along with a splash of the reserved pasta water
- Toss everything together and season with salt and pepper.
- Serve topped with grated Parmesan and fresh parsley.
Why You’ll Love This Recipe
- Ready in under 20 minutes — perfect for busy weeknights
- Only one pan needed, so minimal washing up
- Simple ingredients that pack a serious flavour punch
- Easily adaptable to what you have in the fridge
Tips For The Best Results
- Don’t skip reserving the pasta water — even just a small splash helps bring everything together beautifully
- Watch the salami carefully in the pan — you want it just starting to crisp at the edges, not completely dried out
- Add the asparagus to the pasta water for the last 3 minutes only so it stays tender with a little bite
- Use the best Parmesan you can — it really does make a difference in a simple dish like this
Variations
- Swap salami for pancetta or bacon for a smokier flavour
- Add a squeeze of lemon at the end for a bit of brightness
- Stir in a spoonful of cream cheese if you fancy a creamier sauce
- Make it veggie by swapping the salami for sun-dried tomatoes
Frequently Asked Questions
Can I use a different pasta shape?
Absolutely — penne, fusilli or rigatoni all work well here.
Can I use frozen spinach?
Yes! Just defrost it first and squeeze out as much water as possible before adding to the pan.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan with a small splash of water to loosen, or microwave until piping hot.
