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
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.