Pasta recipes
Cavatelli with Pepperoni Sauce
8 oz spicy pepperoni, cut into quarters lengthwise and thinly sliced crosswise
2 tbsp olive oil
1 large onion, chopped
1/3 small red bell pepper, chopped
2 cloves garlic, minced
1 x 16 oz can plum tomatoes with their juice
1 tsp chopped fresh marjoram
1/4 tsp chopped fresh oregano
1 lb. dry cavatelli
3 tbsp chopped flat-leaf parsley
Grated fresh Parmesan

Heat a medium nonstick saute pan on medium heat. Add the pepperoni and saute until crisp and browned, about 4 minutes.

Drain on paper towels. Heat the olive oil in the same pan on medium-low heat and add the onion, bell pepper and garlic.

Saute 5 minutes or until softened. Add the tomatoes and their juice, crushing them with your hands as you put them in the pan.

Simmer for about 20 minutes or until the sauce has thickened. Add the pepperoni back to the pan along with the marjoram and oregano.

Bring a large pot of salted water to a boil. Add the cavatelli and cook for 8 minutes or until al dente (if using fresh cavatelli, cook about 4 to 5 minutes or until al dente). Drain and pour the sauce over. Garnish with the chopped parsley and Parmesan.


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