Skillet Goats Cheese Stuffed Pasta Shells

Most of my pasta recipes are much closer to Italian classic pasta ideas. This one, however, is full on Italian American and all the better for it. Regular readers will know I am much more interested in flavour than I am authenticity and these stuffed pasta shells really deliver on flavour.

That acidic salty kick from the goats cheese is mellowed by the tomato sauce and matched perfectly by the slightly spicy salami.

Ingredients

• 120 g Large Pasta Shells.
• 100 g Salami. My preference is for something with a little spice chopped into 3-5mm dice.
• 1 Onion. About 75g finely diced.
• 2 Garlic Cloves. Finely Sliced.
• 2 Tbsp Tomato Puree.
• 250 ml Tomato Passata. Tomato sauce in the US apparently.
• 25 g Bread Crumbs.
• 20 g Butter.
• 200 g Soft Goats Cheese.
• Parmesan Cheese For Grating.
• Chives. Chopped (optional).

Instructions 

1. Cook the pasta shells in boiling salted water until cooked a little less (90 seconds or so) than you would to serve normally.
2. Heat your skillet over a medium heat and add the salami to the dry pan and allow to cook so it release the oil for 5 minutes.
3. After 5 minutes remove around half of the salami and set aside then add in the onion and garlic and cook in the oil for 3 minutes.
4. Now add in the tomato puree and stir in before adding the passata, reducing the heat to low and cooking for 10 minutes, test for seasoning and add salt and pepper as required.
5. Visit  Skillet Goats Cheese Stuffed Pasta Shells @ krumpli.co.uk For Recipe Instructions.

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