Step 1

In a saucepan or deep frying pan, heat the oil until just hot. Add the onion and fry gently for 4-5 minutes until soft. Add the salami and garlic and continue to fry for 4-5 minutes until the salami has rendered out its fat.

Step 2

Pour in the tomato and 1 cup of water and bring to a simmer. Reduce the heat to low and cook gently for 10 minutes. Season with salt & pepper then remove from the heat.

Step 3

Cook the penne to the packet instructions in salted water - and when done, drain (retain about a cup of the cooking liquid).

Step 4

Toss the pasta through the sauce, adding some of the cooking liquid to keep the dish nice and saucy.

Step 5

Serve in bowls with Parmigiano Reggiano sprinkled over.