Pepperoni Pasta

I believe in omens. So, the other day, when I pulled one of my favorite cookbooks off of the shelf in search of a known recipe, and it fell open to a page that I never recalled seeing before, I took this as an omen that I MUST make that recipe. It was a recipe for Pepperoni Pasta that looked almost too simple to be any good, but we had all of the ingredients (frankly, I had been looking for something to do with the remainder of the pepperoni that I had bought to use in making the Inside-Out Ravioli), and considering that I had tasty leftovers in the fridge should this prove a massive failure, I figured I had nothing to lose.

What a delightful surprise this turned out to be! Easy to put together and fast cooking, the taste reminded me of a dish that we'd had in Italy called Spaghetti all'Amatriciana. We both thoroughly enjoyed this dish and I think it is going to become one of my favorite pasta recipes. 

Pepperoni Pasta
Adapted from St. Louis Days St. Louis Nights

3 tablespoons olive oil
2 cloves garlic, crushed
1 small yellow onion, peeled and diced
1 15-ounce can diced tomatoes
4 ounces thinly sliced pepperoni, cut into narrow strips
1/4 cup heavy cream
Pinch of salt
Freshly ground black pepper, to taste
Pasta to serve two, cooked al dente
Freshly grated Parmesan cheese

Heat oil in a medium to large frying pan over medium heat and saute garlic and onion until transparent.

Add tomatoes and pepperoni. Saute to allow flavors to meld, about 3-5 minutes.

Stir in cream, salt, and pepper.

Toss with pasta and Parmesan cheese.

Serves 2

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