In a large bowl, combine 2 cups all-purpose flour, 1 tbsp baking powder, 2 tsp sugar and 1 tsp kosher salt. Then add 3 tbsp cubed and chilled butter, 1/4 cup chopped salami, and 2 tbsp chopped scallions.

To form a dough, add 3/4 cup of heavy cream (we used half and half, ha!) until a shaggy dough forms. Once you knead it to form a dough, pat it down to 1/2 inch or 1-inch and cut out the biscuits. If you don't have a circle cookie cutter, you can use a cup like we did. Remember to press the scraps together and form as many biscuits as possible.

Once it's all formed, transfer to a baking sheet and brush the top with some melted butter. Bake for 15-20 minutes at 375 degrees, or until biscuits are lightly browned.

Salami and Scallion Biscuits... savor them!

We cut the salami up into small cubes, as shown. We had so much salami leftover that I used it to make pasta salad and also gave some to friends to snack on!

In a large skillet, add chopped onion, garlic, red pepper flakes and saute until tender, then add the salami. Next, pour in white wine and reduce the liquid by half.

Add chicken stock, heavy cream, and some pepper. Bring the sauce to a boil and then simmer until thickened to a sauce consistency. Stir in the grated Pecorino into the sauce and cook until just melted.

Add the cooked pasta into the sauce and mix together until pasta is well coated.

It's nice to have an Italian meal without it being the usual spaghetti and meatballs or lasagna. Try something different and you'll discover how great it can be. One more thing - don't forget to enjoy this meal with a nice glass of wine!