Serves a Crowd

Pangrattato Pasta With Pepperoni

May 21, 2019
Photo by Julia Gartland
Author Notes

Want to win dinner tonight? Blanket your pasta in hearty, spicy, fiery-red pepperoni pangrattato. It's my totally unorthodox version of the classic Italian garnish. The whole dish comes together easily: Make the pangrattato while the water heats. Prepare the sauce while the spaghetti cooks. Top each bowl with the spicy crumbs. In under 20 minutes, dig in at the table. —EmilyC

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
  • For the pasta:
  • Kosher salt
  • 12 ounces spaghetti
  • 3 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons lemon juice, divided
  • 1/2 cup finely grated Parmesan, plus more for serving
  • For the pepperoni pangrattato:
  • 1 tablespoon olive oil
  • 2 1/2 ounces pepperoni (either pre-sliced or the type sold in sticks), medium chop
  • 1/2 cup panko
  • Finely grated zest from 1 lemon
  • 1/3 cup finely chopped parsley (well-dried to keep the crumbs crispy)
In This Recipe
  1. Bring 4 quarts of water to a boil. Add 2 tablespoons salt and spaghetti; cook until al dente according to package directions. (Note that you'll reserve the pasta water; see step 4.)
  2. While the water is heating, make the pangrattato: Heat the oil in a 12-inch skillet over medium heat. Add the pepperoni. Cook, stirring, until it starts to render its fat, about 1 to 2 minutes, then add the panko. Stir to evenly coat the panko in the rendered fat. Continue cooking until the crumbs are golden brown and the pepperoni is crispy, about 4 minutes. Off the heat, stir in the lemon zest and parsley.
  3. While the spaghetti cooks, prepare the sauce: heat the oil in a 12-inch skillet over medium-low heat. Add the garlic, cooking until pale golden, about 2 minutes. Increase the heat to medium-high; add 1 tablespoon lemon juice and 1/2 cup water to the pan. Cook 2 to 3 minutes longer, or until the volume has reduced by half.
  4. Using tongs or a pasta ladle, transfer the spaghetti directly into the skillet. Add more lemon juice (start with 1 to 2 teaspoons and go from there!) and more pasta water, as needed, to loosen the sauce, tossing well to evenly coat the noodles. Add the Parmesan and toss again.
  5. Serve in bowls and top with the pepperoni pangrattato and more Parmesan, if desired.

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  • FrugalCat
  • Megan
  • renee
  • Rhonda35
  • EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.