Pretty Pepperoni Pasta
Why is pepperoni reserved only for pizza? It has so much to offer other dishes.
It’s got a lovely, spicy kick that adds lots of flavor, even when only a small amount is used. And, turkey pepperoni is just about as good as the real thing, so it can really liven up a healthy meal.
Currently, my goal is to use up everything in my fridge and pantry, and only buy groceries needed to achieve that goal. One item on the list was a package of turkey pepperoni. There aren’t very many non-pizza pepperoni recipes out there, but I finally came up with one that sounded good.
When I delved into the pantry to see what types of pasta I had, I found this:
The finished recipe came together beautifully with the colored pasta, the veggies and the pepperoni. It looked so nice in the bowl that it earned its name of Pretty Pepperoni Pasta.
This is a nice, light yet very full-flavored dish. The pepperoni provides a delicious, spicy kick. And although it takes a few minutes to simmer, it’s quick and easy to make, with really only one messy pot (not counting the pasta pot).
Although I used sliced pepperoni here, I would recommend using diced instead. The slices wanted to stick together and just generally didn’t play well with the other kids in the bowl. And while the colored pasta is beautiful, whatever pasta you have on hand will work.
Give it a try! Even the picky boyfriend likes it!
- 6 ounces diced turkey pepperoni
- Cooking spray
- 1 onion, chopped
- 1 red or green bell pepper, chopped
- 2 cloves garlic, minced
- 1 14.5 oz can diced tomatoes
- 12 oz dried pasta
- 3 tablespoons fresh basil, minced
- 3 tablespoons fresh oregano, minced
- Salt to taste
Start heating your pasta water to boiling.
Meanwhile, in a large pan, saute the pepperoni over medium heat, stirring often, until lightly browned, 3-5 minutes. Transfer to a paper towel to drain. Wipe pan clean of grease if necessary (if using turkey pepperoni – probably not).
Spray same pan liberally with cooking spray. Add onion and pepper and cook, stirring occasionally, about 10 minutes or until vegetables are soft.
Add the garlic and cook, stirring, for 30 seconds. Stir in tomatoes with juice. Season with salt to taste. Cover and simmer over low heat for 10 minutes.
Meanwhile, cook pasta in boiling, salted water until just done as per package directions. Drain and toss with sauce, pepperoni and herbs.
Serve with a sprinkling of parmesan cheese, if desired.
Nutritional Info calculated with BigOven Recipe Software
Calories: 437, Fat: 7g (sat: 2g), Fiber: 7g, Sugars: 7g, Protein: 25g