Pepperoni Cream Pasta

February 19, 2019
Pepperoni Cream Pasta

Author Notes: This elegant recipe came to be when we were contemplating what to do with the rest of a log of cured pepperoni and our favorite pepper sauce. The combined results produced a rich, decadent and surprisingly tasty ensemble.
Enjoy.
Flavorfirst

Serves: 1-4
Prep time: 5 min
Cook time: 30 min

Ingredients

  • 1/2 box Fettucini, spaghetti or angel hair pasta
  • 10-20 Pepperoni medallions (minced)
  • 1 pint Heavy cream
  • 2 tablespoons Lovestuff Five Pepper Sauce
  • 1 tablespoon Salted butter or olive oil (or both if you are feeling a certain way)
  • 1 teaspoon Salt (to taste)
  • 2 tablespoons Stock or broth (chicken, beef or vegetable...go nuts)
  • 1 sprig Tarragon for garnish (chopped)
In This Recipe

Directions

  1. Bring a large pot of water to a boil and add salt. Add the pasta and cook to al dente, according to package directions.
  2. In a large pan warm over medium high heat. Add butter/olive oil. Then add minced onions and minced pepperoni and cook through while stirring until onions appear translucent, about 4-5 minutes.
  3. Next, add stock/broth and simmer for 3-4 minutes. At this time add the heavy cream. Drop the heat to medium and let the sauce cook down for 10 minutes, stirring occasionally. You want the sauce to reduce until it coats the spoon. The longer you cook it down the thicker and more concentrated the sauce gets.
  4. Drain pasta and add it to the pan. Toss or use tongs to coat your pasta thoroughly during the final cook. After 30 seconds or so, place your pasta and sauce into a serving dish and enjoy. Garnish with sprinkles of sweet, sweet tarragon.

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