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Pepperoni Pasta

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Serves: 4
3 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and diced
1 orange pepper, deseeded and diced
800g / 1 Ib 12oz canned chopped tomatoes
1 tbsp sun-dried tomato pasta
1 tsp paprika
225g / 8oz pepperoni sausage, sliced
2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
450g / 1 Ib dried garganelli
salt and pepper
mixed salad leaves, to serve

Heat 2 tablespoons of the olive oil in a large. heavy-based frying pan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes, or until softened. Add the red and orange peppers. tomatoes and their can juices, sun-dried tomato paste and paprika and bring to the boil.

Add the pepperoni and parsley and season to taste with salt and pepper. Stir well. bring to the boil. then reduce the heat and simmer for 10-15 minutes.

Meanwhile. bring a large. heavy-based saucepan of lightly salted water to the boil. Add the pasta. return to the boil and cook for 8-10 minutes. or until tender but still firm to the bite. Drain well and transfer to a warmed serving dish. Add the remaining olive oil and toss. Add the sauce and toss again. Sprinkle with parsley and serve immediately with mixed salad leaves.

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