Cavatappi with Pepperoni

adapted from Quick from Scratch Pasta

4 oz. thin-sliced pepperoni, slices cut in half
1 large onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, minced
14.5 oz. can of chopped tomatoes (with liquid)
Splash of red wine
Salt and pepper, to taste
3/4 lb. cavatappi
3 Tbsp chopped parsley

In a large frying pan, cook the pepperoni over moderate heat until lightly browned, about 3 minutes. Transfer to paper towels to drain.

Turn the heat to medium-low. Using the fat from the pepperoni still in the pan, cook the onion and pepper until soft, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the tomatoes with their juice. Add the salt, pepper, and wine. Cover and simmer over low heat for 10 minutes.

In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes. Drain and toss with the sauce, the pepperoni, and the parsley.

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