Thursday, 28 August 2014

Spicy Pepperoni Pasta

Spicy Pepperoni Pasta


2 Cups Dried Pasta, I used Bow Tie
About 1 Cup thinly sliced Pepperoni, Spicyness is up to you
1 Green Bell Pepper
1 Red Bell Pepper (2 Two other bell peppers, color is up to you)
2-4 Cloves Garlic
1 Small onion
1 Small can Tomato Paste
1 Can Diced Tomatoes, Undrained
1/2 Cup Green Onions, sliced thinly
Oil for cooking

1 Tablespoon Paprika (or more)
1-2 Tablespoons Oregano
1-2 Tablespoons Basil
1 Teaspoon Cayenne or Crushed Red Chilies, Optional

Shredded Cheese to serve


Heat a large skillet or wok over medium heat and add a small amount of cooking oil.

Set a large pot of water to boil.

Mince the garlic and onion.

Cook the onion and garlic together for about 5 minutes in preheated skillet, push to one side.

Add the pepperoni slices to the skillet in a single layer. Season well with pepper and the paprika. Cook for 1-2 minutes, until oil starts to come up from the pepperoni. Stir fry cook the pepperoni and onions together.

Dice the two bell peppers, and add to skillet, cook an additional 10 minutes. The water should be boiling, so cook the pasta according to package, and drain.

Add the canned tomatoes and tomato paste to the skillet and stir well to create a sauce. Toss in the cooked noodles and sliced green onions and gently stir to blend.

Serve in bowls, garnished with shredded cheese on top.



Great for kids, call it pepperoni pizza pasta and use less paprika.

Other Places:

Would go great with some Fresh Bread.

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