a rich pasta with fabulous flavours


  • 375g Fettuccini

  • 300ml light cream

  • 2 cans light evaporated milk

  • 200g salami sliced

  • ½ cup pitted kalamata olives

  • ½ cup sun dried tomatoes

  • ¼ cup parmesan cheese

  • ½ pkt French onion soup mix

  • Cornflour to thicken


  • 1.

    Fry off salami till crispy, add cream, evaporated milk, olives, sun dried tomatoes and parmesan cheese. Bring to a low simmer. Mix soup mix with enough water to stir into other ingredients (about 3-4 tablespoons). Let simmer slowly for about 15 mins stirring every few minutes until sauce thickens. you may need to add a little cornflour to thicken further. Add cooked pasta and serve with extra parmesan on top.



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