Gallo Salame Pasta Italiano-Style

Recipe categories: 
Recipe ingredient list: 

8 oz unsliced Gallo Salame Italian Dry Salame, cut into 1-inch cubes
5 lbs pasta, any
1 lb frozen Sweet Peas, thawed
2 lbs Sliced Button Mushrooms
2 cup Parmesan Reggiano
1/2 lb butter
4 cups heavy cream
Salt and black pepper, to taste
6 tsp extra virgin olive oil
4 tsp chopped Italian parsley fresh (or flat leaf)

Recipe instruction list: 
  1. Boil 3 quarts of water in a 4 quart pot, add salt to taste.
  2. Heat a large skillet with the extra virgin olive oil.
  3. Add Gallo Salame to create caramelization on the salame to skillet.
  4. Add mushrooms, sauté until cooked and slightly brown to skillet.
  5. Add peas, cream and butter to make a sauce to skillet.
  6. Reduce the heat for about 4 minutes.
  7. Drop pasta into boiling water and cook according to package directions.
  8. Drain pasta and place in a large serving bowl.
  9. Pour Gallo Salame cream sauce on top of pasta.
  10. Top with chopped parsley and Parmesan Reggiano.
Recipe serving: 
Recipe image thumbnail: 
Recipe product: 
Gallo Italian Dry Salame Chub