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Ingredients
- 8 ounce spicy pepperoni, cut into quarters lengthwise and thinly sliced crosswise
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 1/3 sm red bell pepper, minced
- 2 clv garlic, chopped
- 1 x 16 ounce can plum tomatoes with their juice
- 1 tsp minced fresh marjoram
- 1/4 tsp minced fresh oregano
- 1 lb dry cavatelli
- 3 Tbsp. minced flat-leaf parsley Grated fresh Parmesan
Directions
- Heat a medium nonstick saute/fry pan on medium heat.
- Add in the pepperoni and saute/fry till crisp and browned, about 4 min.
- Drain on paper towels.
- Heat the extra virgin olive oil in the same pan on medium-low heat and add in the onion, bell pepper and garlic.
- Saute/fry 5 min or possibly till softened.
- Add in the tomatoes and their juice, crushing them with your hands as you put them in the pan.
- Simmer for about 20 min or possibly till the sauce has thickened.
- Add in the pepperoni back to the pan along with the marjoram and oregano.
- Bring a large pot of salted water to a boil.
- Add in the cavatelli and cook for 8 min or possibly till al dente (if using fresh cavatelli, cook about 4 to 5 min or possibly till al dente).
- Drain and pour the sauce over.
- Garnish with the minced parsley and Parmesan.
- Season with salt and pepper to taste.
- Make sure you use a good-quality, spicy pepperoni here. You can get it at Italian markets and upscale grocery stores.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 787 | |
| Calories from Fat 300 | 38% |
| Total Fat 33.55g | 42% |
| Saturated Fat 9.71g | 39% |
| Trans Fat 0.92g | |
| Cholesterol 60mg | 20% |
| Sodium 1016mg | 42% |
| Potassium 584mg | 17% |
| Total Carbs 90.77g | 24% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.85g | 4% |
| Protein 28.63g | 46% |
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