ok, this is my newest favorite thing to cook. I balance out the badness of the pepperoni with lots o' veggies.
1/2 box (8oz.) pasta (my fave so far has been farfalle, but elbows were good too)
6 oz stick pepperoni, quartered lengthwise and chopped
1 small zucchini, quartered lengthwise and thinly sliced
1-2 bell peppers (I've used red, green and yellow. or a combination!)
fresh garlic, chopped, to taste (I usually go with 3 or so...but more would probably be better!)
couple handfuls parmigiano or any other shredded hard Italian cheese
red pepper flakes (optional)
extra other cheese (optional)
splash of olive oil
Make pasta according to directions. When you go to drain it, keep a little of the starchy water in the pot, and don't drain the pasta for very long. Set aside.
Heat olive oil in a big frying pan. When hot, add pepperoni, zucchini, peppers, garlic, and red pepper flakes. Let cook for 1-2 minutes. Add cheese, stir well. Dump in pasta with the reserved water and mix like mad. If you like, add more parmigiano or some shredded mozzarella before serving.
Soooo yummy! The key is to not cook the zucchini and peppers too much, so they're still a little crispy.
If you want to avoid as much fatty/greasiness as possible, cook the pepperoni separately and add it right before you add the pasta. Oh, and I bet pepperoncinis would be delicious in this, too.
Monday, April 09, 2007
Freya's Pepperoni Pasta
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2 comments:
We make sort of the same thing, but with Brocolli instead of zucchini and soft cheeses instead of hard. also the veggies are left raw, so it's more of a pasta salad. So it's not really the same thing, but it is just as tasty as your thing. You should check it out.
dude, that sounds like it will be a household favorite here, too. we already have "freya chicken" (the herby, saucy chicken you taught corey to make when we first moved here). I wonder what we would call this. freya pasta?
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