Cheese Board Pasta with Salami and Olive Oil

Cheese board pasta takes the three things you love off a charcuterie and cheese board, cured salami, sharp cheese, and good olive oil, and turns them into a fast weeknight pasta. You crisp diced salami in extra virgin olive oil, toss in garlic and a pinch of chile, then coat hot pasta in that flavored oil with grated sharp cheddar and a splash of pasta water so it turns glossy. Cubes of more cheddar melt into pockets as you eat. What makes it special is that every element is a real, named ingredient rather than a jarred sauce, so the flavor tastes like the board it came from. It serves 4 and takes about 25 minutes.

The Madeline's products that make this work

Vermont Salumi Juniper Salami

This small-batch pork salami from Vermont Salumi is seasoned with juniper berries in the Alpine curing tradition of Northern Italy. Diced and crisped in the pan, it renders a little fat and adds savory, faintly piney depth to the oil that coats the pasta.

Coratina Extra Virgin Olive Oil

This bold, robust Italian extra virgin olive oil from Seasons Olive Oil & Vinegar is pressed from Coratina olives. It is peppery enough to stand up to the salami and cheese, and a final raw drizzle right before serving carries the most flavor.

Smith's Country Cheese Extra Sharp Cheddar

Aged at least a full year, this farmstead extra sharp cheddar from Smith's Country Cheese has a tangy bite and a crystalline crunch. Half goes in grated to melt into the sauce, and half goes in cubed to soften into pockets throughout the bowl.

Ingredients

• 12 oz short pasta such as rigatoni or fusilli
• 4 oz Vermont Salumi Juniper Salami, diced (about 8 slices)
• 3 tablespoons Coratina Extra Virgin Olive Oil, plus more to finish
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 4 oz Smith's Country Cheese Extra Sharp Cheddar, half grated and half cut into small cubes
• Salt and freshly ground black pepper
• A handful of chopped fresh parsley

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, about 1 minute less than the package says. Before draining, scoop out 1 cup of pasta water.
2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the diced salami and cook for 3 to 4 minutes, stirring, until it browns and crisps at the edges.
3. Add the sliced garlic and red pepper flakes and cook for about 1 minute, until fragrant. Lower the heat so the garlic does not burn.
4. Add the drained pasta to the skillet along with half a cup of the pasta water and the grated cheddar. Toss hard for a minute until the cheese melts and the sauce turns glossy, adding more pasta water as needed to loosen it.
5. Take the pan off the heat and fold in the cubed cheddar so it just starts to soften. Season with salt and plenty of black pepper.
6. Finish with a drizzle of fresh olive oil and the chopped parsley. Serve right away.

Tips and variations

Swap the juniper salami for capocollo or another cured meat if you like, and use any sharp, aged cheese you would put on a board. For a saucier bowl, add more pasta water a splash at a time, since the starch is what makes it cling. A spoonful of fruit jam or a drizzle of hot honey on the side leans into the cheese board theme. To stretch it, fold in a handful of arugula or halved cherry tomatoes at the end.

Frequently asked questions

How do you make cheese board pasta?

Crisp diced cured salami in extra virgin olive oil, add garlic and chile flakes, then toss hot pasta in that oil with grated sharp cheese and a splash of starchy pasta water until glossy. Fold in cubes of more cheese off the heat and finish with a raw drizzle of olive oil. The idea is to build the dish from the same salami, cheese, and oil you would serve on a charcuterie board.

What pasta shape works best?

Short, ridged shapes like rigatoni, fusilli, or penne hold the oil and bits of salami well. Long pasta like spaghetti also works if you toss it thoroughly. Cook it just shy of al dente so it finishes in the pan with the sauce.

Why save pasta water?

The starchy, salted water is what turns the olive oil and grated cheese into a smooth sauce that coats the pasta instead of clumping. Add it a little at a time while tossing, and keep extra on hand to loosen the pasta if it tightens up before serving.

Can I use a different cheese or salami?

Yes. Any aged, sharp cheese you would put on a board works in place of the cheddar, and other cured meats such as capocollo or bresaola can stand in for the juniper salami. Just keep the grated-plus-cubed approach so some cheese melts into the sauce and some stays in soft pockets.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to bring the sauce back together, rather than the microwave, which can make the cheese tight.

Related

Shop the collections: Cured Meats, Cheese, and Oils & Vinegar.

More guides: How to Build a Charcuterie and Cheese Board and The Best Cured Meats for a Charcuterie Board.