Full Recipe
Author
Food Network Kitchen | 2026-04-29
Description
This recipe gives new life to those last few slices of charcuterie lingering in your fridge, turning them into a deeply savory pasta sauce that tastes like it simmered for hours—but comes together in just 30 minutes. Finely pulsing cured meats with garlic and parsley creates an unexpected, flavor-packed base: the charcuterie is already seasoned, cured and rich with fat, so it melts into the sauce much like a sofrito or ragù starter, instantly building complexity with very little effort. Use any combination of meats you have on hand; even a small amount goes a long way. If you end up with more to use up, double the charcuterie crumble and freeze it—it's a versatile shortcut that can jump-start a pot of beans, soups or stews, risotto or even add a savory boost to scrambled eggs.
