Fetuccine with smoked cheese and salami

Ingredients for 4 servings:

• 380 g pasta (Fetuccine, if available, colored with tomato paste)
• 200 g tomatoes, dried in oil
• 3 slices of bacon (breakfast bacon)
• 1 large onion(s), red, cut into rings
• 2 cloves garlic, finely chopped
• 150 g salami, mild or hot to taste, thinly sliced
• 2 tsp flour
• 1 tbsp tomato paste, 2 times concentrated
• 380 ml condensed milk
• 60 g cheese (smoked cheese)
• 1 pinch(s) of cayenne pepper
• 2 tbsp fresh parsley, flat, finely chopped
• Parmesan, freshly grated for serving (not necessary)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the fetuccine in a large pot of boiling salted water until al dente. Drain and return to the pot. Meanwhile, drain the tomatoes and reserve the oil. Cut the tomatoes into strips and set aside. Then finely chop the bacon and set aside. Heat the marinating oil in a pan and sauté the onions for 3 minutes until soft and golden. Add the tomatoes, bacon, and salami and sauté for 2-3 minutes. Stir in the flour and tomato paste and simmer for 1 minute. Slowly add the condensed milk, stirring constantly. Bring to a boil, then reduce the heat to low and stir in the smoked cheese, cayenne pepper, and parsley until the cheese melts. Season to taste with black pepper. Mix the sauce with the hot pasta and serve immediately with shaved Parmesan cheese.