DON® White Hungarian Salami pasta bake



  • Prep: 30 minutes
  • Ready in: 30 minutes
  • Serves: 4-6


  • 500g pasta elbows

  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 300g DON® White Hungarian Salami, chopped or torn into bite sized pieces
  • 1 tablespoon plain flour
  • 1 x 375ml can evaporated milk
  • 1 x 400g can tinned tomatoes
  • 1/2 cup fresh flat-leaf parsley, roughly chopped, plus extra, to serve
  • Freshly cracked black pepper, to taste
  • 1/3 cup grated tasty cheese


Something to warm the cockles of your heart – a delicious traditional pasta bake with the full flavour of DON® White Hungarian Salami to give it a little lift.


  1. Preheat oven to 200°C. Cook pasta in plenty of lightly salted boiling water according to packet directions. Drain and set aside.
  2. Warm oil in frypan over medium heat. Sauté onion and DON® White Hungarian Salami for approximately 3 minutes until softened but not coloured.
  3. Sprinkle flour over onion and salami and stir for 1 minute, until absorbed. Slowly add evaporated milk, stirring constantly until well combined, then add tinned tomatoes.
  4. Combine cooked pasta, salami sauce and parsley. Season generously with pepper. Transfer to a 2L capacity baking dish. Sprinkle with cheese. Bake for 15 minutes or until cheese is melted and golden. Sprinkle with extra parsley. Serve.