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Caputo’s Leftover Sauce for Pasta or Ravioli


1/2 cup Olive Oil
1 Fresh Red Pepper (finely chopped)
2 Rosemary sprigs, medium size
1/4 lb. Sopressata Dolce salami (tear in small pieces)
1 head fresh garlic
4T minced onion
Grated Pecorino Cheese
Crushed Red Pepper


Peel and crack each clove of garlic and place in oil over medium low heat. Remove sticks from the rosemary. Place the sticks (not the leaves) in the oil with the garlic. Saute until garlic begins to brown, but is not yet browned. Remove garlic and sticks from oil and discard.

Saute onions and fresh peppers in the now flavored oil for about 5 minutes. Add salami, rosemary leaves and crushed peppers, and continue to saute for 4 minutes. Serve sauce over your favorite pasta and sprinkle with pecorino (not Parmesan). Originally this sauce was served over wild mushroom ravioli.

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