Bucatini Roquefort Salami

A pizza topping of contrasts from Princi. I thought maybe translate this beautiful combo into a pasta dish. Haven't tried but I think it would work.

calabrian salami picante

mellow roquefort

panna (or single cream)

chives

black pepper

1. melt panna and roquefort in a pan, add black pepper
2. broil slices of salami until caramelized but not overly crisp
3. add pasta two minutes short, cook in the sauce
4. chop up salami roughly
5. serve pasta on hot plates, sprinkle generous amounts of salami and some chives