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Pepperoni pasta

Serve 4

Ingredients

bullet200g pepperoni, sliced quarter of an inch think
bullet1 tablespoon olive oil
bullet1 onion, sliced
bullet1 red pepper, sliced thinly
bullet1 yellow pepper, sliced thinly
bullet2 cloves garlic, crushed
bullet1 and a half  teaspoons fennel seeds
bullet2 teaspoons paprika
bullet397g can chopped tomatoes
bullet1 x 284ml tub of fresh chicken stock
bullet1 teaspoon dark brown soft sugar
bullet2 tablespoons of tomato ketchup
bulletsalt and freshly ground black pepper
bullet300g fusilli pasta
bulletfresh Parmesan

Method

  1. Heat the oil in a large frying pan. Add onions to the frying pan and fry until softened and browned

  2. Add the peppers and fry for a further 3-4 minutes

  3. Stir in the remaining ingredients (except the Parmesan) and add seasoning to taste

  4. Bring to boil, reduce the heat and simmer uncovered for 25 minutes, stirring occasionally, until the sauce is reduced and thickened

  5. Add to the pepperoni to the sauce

  6. Cook the fusilli pasta until al dente

  7. Serve the pepperoni pasta sauce with the fusilli pasta

  8. Sprinkle with Parmesan cheese to taste