Spicy Spaghetti with Salami

Tired of the same old spaghetti. Well, I have a delicious recipe that could change the way you eat spaghetti from now on. The featured ingredient is salami.


Slices of  dry salami or pepperoni (add to your taste)

1 pound of ground turkey (or ground chicken)

1 small green bell pepper

3 cloves of garlic

1 small onion

1 small box of gluten-free spaghetti

1 jar of Bertolli tomato & basil pasta sauce

Extra virgin olive oil

1 to 2 tablespoons of Worcestershire sauce

1 teaspoon of Balsamic vinegar

1 bay leaf

Coconut sugar or whatever sweetener you prefer

2 to 3 pepperoncini peppers

Red chili pepper flakes (to your taste)

Red wine (around three tablespoons)


Lawry’s seasoning salt, garlic powder, ground black pepper, basil, oregano, Mrs. Dash seasonings, and red chili pepper flakes.

Secret ingredient: Chinese Five Spice which is a combination of cinnamon, star anise, fennel, cloves, ginger, licorice, Szechuan peppercorn and white pepper. Less is more. It’s a nice background note in pasta dishes.


In a pan, drizzle olive oil and brown the ground turkey. Add onions, bell pepper, and garlic. Season with a dash of Lawry’s seasoning salt and black pepper. Let the mixture cook until the vegetables have broken down. Pour in the Bertolli pasta sauce.


Next, I pour two tablespoons of Worcestershire sauce, a teaspoon of Balsamic vinegar, a half teaspoon of coconut sugar, and a dash of water into the empty Bertolli jar. Put the lid on and swish the mixture around and then pour it into the pan. Blend everything together and add Lawry’s seasoning salt, black pepper, a bay leaf, Mrs. Dash, basil, oregano, garlic powder, red chili pepper flakes, and a pinch of Chinese five spice. Add the wine and the dry salami. Blend everything together and let the sauce simmer for about fifteen minutes.

Serve over the gluten-free spaghetti topped with parmesan cheese.


Stay blessed,


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