One-Pot Campfire Salami Penne

By Sprig Originals ✓ · cooked up in Sprig

A whole pasta dinner cooked in a single pot over the fire — the penne simmers right in the tomato sauce, so there's no draining, no second pan, and nothing to keep cold. Salami crisps in the oil first and seasons everything, and a handful of parmesan at the end makes the sauce glossy and rich.

Ingredients

• 2 tbsp olive oil
• 4 oz salami, cut into small cubes
• 3 cloves garlic, sliced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 24 oz jarred marinara sauce
• 2 1/2 cups water
• 12 oz penne pasta
• 1/2 cup grated parmesan
• salt and black pepper

Instructions

1. Set a 10- to 12-inch camp Dutch oven or deep cast iron pot over a bed of medium campfire coals (or a portable stove on medium heat). Add the olive oil and the cubed salami and cook 3 to 4 minutes, stirring, until the edges brown and the fat renders.
2. Add the garlic, oregano and red pepper flakes and stir for about 30 seconds, just until the garlic smells sweet — don't let it darken.
3. Pour in the marinara, the water and 1/2 teaspoon salt, scraping the bottom of the pot. Bring to a rolling boil, then stir in the penne so every piece is submerged.
4. Slide the pot to the cooler edge of the fire (or lower the burner) so the sauce bubbles steadily but not violently. Cook 14 to 16 minutes, stirring every 2 minutes and scraping the bottom, until the pasta is tender and the sauce has thickened around it. Splash in more water, 1/4 cup at a time, if it tightens up before the pasta is done.
5. Pull the pot off the heat, stir in the parmesan until the sauce turns glossy, and season with black pepper and more salt to taste. Let it sit with the lid on for 3 minutes before serving straight from the pot.

Chef's tips

Nutrition (per serving, estimated)

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