Monday, March 15, 2010

Pepperoni Pasta

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.

  1. Cook pasta according to package directions.
  2. Rinse and leave pasta in colander.
  3. Return stockpot to stove top and wipe clean of water.
  4. Heat olive oil over medium-low heat.
  5. Add garlic, onion, basil, parsley, and oregano. Cook until onion softens.
  6. If using raw peppers, add them now and cook until softened.
  7. Add tomatoes. Cook for 2-3 minutes.
  8. 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.
  9. Add pasta back into stockpot. Stir well.
  10. 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.

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