Pepperoni pasta is a great way to put a twist on the traditional pasta and marinara sauce type dinner. As for cut pasta, rigatoni is what I used this time but penne, ziti, and farfalle all make good replacements in this meal.
Dan the Man''s tip for whole pepperoni - if the stick comes in its own casing, this thick wax coating is to protect the meat inside and must be peeled off before cooking. If the pepperoni comes in a plastic wrap of some sort, then the casing on the stick itself is normally a natural casing and does not need to be peeled.
- 1 lb. cut pasta
- 1 clove garlic
- 1/2 onion, diced
- big pinch of basil
- big pinch of parsley
- small pinch of oregano
- 1 red and 1 yellow bell pepper, chopped (I used homemade roasted peppers)
- 28 oz. can diced tomatoes, drained
- 1 stick pepperoni, cut into half-moon slices
- 1/4 - 1/2 cup Parmesan cheese (optional) **
**For a dairy-free diet, omit this ingredient.
- Cook pasta according to package directions.
- Rinse and leave pasta in colander.
- Return stockpot to stove top and wipe clean of water.
- Heat olive oil over medium-low heat.
- Add garlic, onion, basil, parsley, and oregano. Cook until onion softens.
- If using raw peppers, add them now and cook until softened.
- Add tomatoes. Cook for 2-3 minutes.
- Add pepperoni. If using roasted peppers, add them now too. Cook until the mixture is heated through. You will hear the liquid begin to bubble. Turn off heat.
- Add pasta back into stockpot. Stir well.
- If using Parmesan cheese, add and stir. Enjoy!
This recipe makes enough for 4-5 servings. It's one of our favorites for leftovers since it keeps so well overnight. By using the spices and onion to flavor the oil, you eliminate the need for a fancy sauce; the diced tomatoes work perfectly.