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
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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