THREE PEPPER PASTA WITH CRISPY PEPPERONI

THREE PEPPER PASTA WITH CRISPY PEPPERONI

In case you’re not a big fan of pickled foods and are sensitive to vinegar flavors, it’s possible to avoid the rings of banana pepper. It is possible to make fresh yellow peppers to continue with the tri-pepper look or choose a different pizza topping, like black olives. The pasta is extremely flexible. The pepperoni, however, isn’t the most popular; it provides plenty of flavor, so I would recommend skipping it. Substituting turkey pepperoni could be equally effective, however.

INGREDIENTS

1 Tbsp olive oil($0.16)

3 oz. pepperoni (half of the 6oz. package) ($1.99)

Two cloves of garlic ($0.16)

One bell pepper with a green color ($0.69)

One red bell pepper ($1.79)

1/2 cup of mild bells of banana ($0.95)

1 24oz. jar pasta sauce ($1.00)

1/2 1 tsp fresh basil ($0.05)

1/2 teaspoon dried oregano ($0.05)

1/8 teaspoon crushed red pepper (optional) ($0.02)

One lb. thin angel hair pasta ($1.55)

INSTRUCTIONS

Cut thinly into the bell peppers into thin slices. Take about half a cup out of the brine. Put the peppers aside until they are ready to use.

Begin boiling an enormous pot of water to cook the pasta. Cut the pasta in half, then place it into the hot water. Cook until al dente, then strain it out of a colander.

In the olive oil, heat an oven-proof skillet at a moderate temperature. Add the pepperoni, and cook for 5 minutes until the pieces turn crisp on the sides (about five minutes). Remove the crispy pepperoni onto an uncooked plate that is covered with a paper towel to remove the excess water.

Chop the garlic finely, then add the garlic to the skillet with the oil. Cook for around one minute or until the garlic becomes soft and fragrant but not browned. Add the diced peppers and cook for about 5-7 minutes up to the point that they have started to become weak.

Incorporate the pasta sauce basil, oregano, and red pepper flake into the skillet along with the peppers. Stir until combined and let the sauce simmer.

Add the pasta that has been rinsed to the pot in large quantities, and then add the sauce for pasta and peppers. Make sure everything has been evenly mixed and coated with sauce. Then add the crisp pepperoni and stir to mix again. Serve warm.

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