Parm, Pepperoni, and Pepper Pasta
- 120 g pasta
- 2 red bell pepper
- 1/2 c chopped onion
- 1 T minced garlic
- 1 T butter
- 1 T oil
- salt (to taste)
- 113 g sliced pepperoni (or salami)
- 57 g butter
- 1/41 T dried mixed herbs
- 1/4 t grated crushed red pepper flakes (to taste)
- grated parmesan cheese (to taste)
Start a pot of salted water boiling for the pasta.
Coarsely chop your bell peppers (1" square pieces or so), finely chop your onion, and mince your garlic.
Melt the 1 T butter and 1 T oil in a skillet. Add about 1/4 the onion and garlic, and some salt. Add about 1/4 the peppers, and half the pepperoni/salami. When the pepperoni gets crispy and delicious, set them aside; do not drain. In the grease remaining in the pan, cook the remaining peppers, onions, garlic, and pepperoni.
The pot of water should be boiling; add the pasta, and cook until al dente.
In a small pot, melt the 57g butter with the herbs and red pepper flakes.
Drain your pasta and throw in some Parmesan cheese. Add the veggies, pepperoni, and the butter sauce. Toss to combine, serve, and enjoy!
SJ Note 16 Oct 2009: This was good, but missing something, so I've altered it to use onion and garlic instead of the shallots we had tonight. We haven't dealt with shallot much, though I've heard/read they're supposed to be a more delicate flavor; in this, they were too delicate; we couldn't even taste it! We used half Csaza salami and half Danish salami, and that worked out good. Just remember that taking off the rinds will take some time at first.