Pepperoni isn’t the obvious choice when you think about adding meat to a pasta dish. It’s really my last thought or no thought at all. However, if you have extra pepperoni laying around (and you don’t want to make pizza), this is a really good choice.
I was pleasantly surprised by the results of this dish. I feared the pepperoni would be too tough, but it wasn’t at all. I bought an 8-oz. stick of pepperoni and sliced it into pretty thick chunks. Ditch the pepperoni for a great vegetarian dish.
The sauce is chock full of veggies and flavor. I made a box of spaghetti to go with his recipe and had a ton of sauce leftover.
- 3 T. olive oil
- 1 onion, chopped
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 2-28 oz cans chopped or crushed tomatoes
- 1 T. sun-dried tomato paste
- 1 tsp. paprika
- 8 oz pepperoni, sliced
- 2 T. fresh parsley, chopped
- salt and pepper
- 1 lb dried pasta, your favorite shape
- Heat 2 tablespoons of the olive oil in a large, heavy-bottom skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes or until softened. Add the red and orange bell peppers, tomatoes and their can juices, sun-dried tomato paste, and paprika to pan and bring to a boil.
- Add the pepperoni and parsley and season with salt and pepper. Stir well and bring to a boil, then reduce the heat and simmer for 10 to 15 minutes.
- Meanwhile bring a large, heavy-bottom pan of lightly salted water to a boil. Add the pasta and return to a boil, cook according to package directions.
- Drain (reserving some pasta water to thin out your sauce if necessary) and transfer to a warmed serving dish. Add the remaining olive oil and toss. Add the sauce and toss again or serve the sauce on top of your noodles. Sprinkle with parsley and grated parmesan cheese, if desired.