Shelly's Recipe

PASTA SKILLET WITH PEPPERONI

Category: Pasta - Meat

1 tbsp (15 mL) salt
8 oz. (250 g) ziti or any short pasta
1 tbsp (15 mL) vegetable oil
1 small yellow onion, chopped
3 oz. (90 g) pepperoni slices, cut in half (about ½ cup/125 mL)
¼ cup (60 mL) heavy cream
3 tbsp (45 mL) Italian Seasoning
2 oz. (60 g) Parmesan cheese, finely grated (1 cup/125 mL)
2 plum tomatoes, chopped
Optional: Red pepper flakes, sliced olives, additional grated Parmesan cheese, fresh basil leaves

Bring a pot of water to a boil and add the salt. Cook the pasta for 1 minute less than the packaging directs. Reserve 1½ cups (375 mL) of pasta water before draining.

Heat the oil in a 12" (30-cm) skillet over medium heat for 3–4 minutes. Add the onion and pepper and cook until the onion is translucent, 3–4 minutes. Add the pepperoni slices and cook until fragrant, 1–2 minutes.

Add 1 cup (250 mL) of reserved pasta water, the cream, and the seasoning, and bring to a simmer.

Stir in the cooked pasta, Parmesan cheese, and tomatoes. Simmer until the pasta is tender and the sauce coats the noodles. Add the additional pasta water if the sauce gets too thick before the noodles are tender. Serve with additional toppings, if you’d like.

Yield: 4 servings