- 3 T. olive oil
- 1 onion, chopped
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 lb. 12 oz. canned chopped 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 for 8 to 10 minutes. 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 grated parmesan cheese, if desired.
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. If you like more sauce to pasta ratio you may want to halve the amount of noodles the recipe calls for.