Description
30 Minute Ziti with Sopressata & Fontina might be the tastiest thing you make in the least amount of time all week!
Ingredients
Scale
- 2 Tbsp. olive oil
- 3 cloves garlic, chopped
- 3 smallish shallots, sliced
- 28 oz. canned chopped tomatoes
- 1/2 lb. fontina, diced
- 1 lb. ziti
- 6 oz. hot sopressata, diced
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup finely chopped walnuts (optional)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped garlic and shallots.
- Cook until the garlic just begins to brown and the shallots begin to soften.
- Pour in chopped tomatoes, season with salt and pepper, and bring to a boil.
- Reduce the heat and let the sauce cook while gently bubbling for 15 – 20 minutes until you notice that it has reduced and thickened.
- Lastly, add the fontina and stir into the sauce.
- In the meantime, cook the pasta according to box directions until al dente.
- Using a slotted ladle, deliver the pasta from the boiling water to the sauce; stir until fully combined.
- Top with sopressata, walnuts, and parsley.
- Serve warm with grated Parmesan.