• 500g macaroni pasta
  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 1 Your Favourite Goose on the Loose salami, chopped or torn into bite sized pieces
  • 1 tablespoon plain flour
  • 1 × 375ml can evaporated milk
  • 1 × 400g can tinned tomatoes
  • ½ cup fresh flat-leaf parsley, roughly chopped, plus extra, to serve
  • Freshly cracked black pepper, to taste
  • ⅓ cup grated cheese


  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 a fry pan over medium heat. Sauté onion and 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.