1 box penne 7 ounces Milanese salami ½ cup Provolone cheese 1 14 oz can tomatoes 1 onion 1 tablespoon white wine 2 tablespoons extra virgin olive oil 1/3 cup plus one tablespoon grated Parmigiano Reggiano salt to taste
Heat the oil in a pan over medium heat, add the finely chopped onion and brown. Add the salami cut into thin strips, stir for a few minutes, then add the white wine. When the wine has completely evaporated, add the peeled, seeded and chopped tomatoes to the pan.
Cook over medium heat for 10 minutes. Cut the provolone into small strips and add it to the pan with the tomatoes. Stir vigorously to blend the sauce and remove from the heat.
Meanwhile, cook the pasta in a large pot of salted boiling water for the time indicated on the package. Drain the pasta, dress with the sauce prepared as above, top with the grated Parmigiano Reggiano and serve.