1 x hot salami sausage, thinly sliced (1 cup)
4 rashers bacon, diced
3 cloves garlic, roughly chopped
½ red onion, roughly chopped
1 long red chili, sliced
2 tbsp extra virgin olive oil
3 sprigs thyme, leaves picked
¼ bunch oregano, roughly chopped
1 small zucchini, diced
1 stick celery, diced
50g unsalted butter
1L chicken stock
1 500g packet spaghetti
½ bunch basil, roughly chopped
1 ciabatta loaf, toasted, sliced in half through the middle.
1 cup mozzarella, grated
Heat a large non-stick frypan over medium-high heat and add the salami, bacon, chilli, onion and garlic. Allow to sizzle for about 30 seconds then pour in the extra virgin olive oil. Add in the thyme, oregano, celery and zucchini and stir to combine. Season to taste.
Add the butter, tomato passata and chicken stock and bring to the boil. Break the spaghetti in half or into smaller pieces (see tip) and place into the sauce. Stir to coat and soften. Turn the heat down to low, cover with a lid and let cook for about 20 minutes.
Once the sauce has reduced and the spaghetti is cooked, turn off the heat and stir in the basil.
Take the bottom piece of the toasted ciabatta loaf and remove the dough so you’re left with a shell. Spoon the spaghetti into the bread and sprinkle over the grated mozzarella. Place under the grill in the oven for a few minutes until the cheese has melted and begins to blister on top.
Tip: To break spaghetti into smaller pieces, wrap the dry spaghetti in a tea towel and break it over the edge of the table to bench.