Rigatoni alla Pepperoni
From Ars Cookbook
Submitted by MichaelC
(Rigatoni with Pepperoni or Pepperoni with Pasta)
Contents |
Ingredients
- container of Claro's sliced pepperoni. Use a good pepperoni, avoid crappy brands like those at the regular grocery stores.
- 2 heaping tbpsn fennel seeds
- 1 large onion
- 3-4 garlic
- 4 regular sized cans of S&W Italian recipe ready tomatoes (NOT stewed) or 2 of the large cans of the same
- Whipping cream
- Pasta: rigatoni, penne, or other pasta that will hold the sauce. Recommend not using long noodle pastas (spaghetti, linguine, etc...).
Preparation
Crush fennel seeds
chop onion
Directions
Sauté pepperoni about 5 minutes in un-greased pan until it releases it's own grease. Sop up or drain some or all of the released grease w/paper towels.
Finely chop onion and garlic. Add chopped onion, garlic & (must be done now) fennel seeds. Sauté about 8-10 minutes until translucent/soft. Add the canned tomatoes including juice and cook on medium for about 10-15 minutes. Lower flame to simmer and add about 1/2 cup of whipping cream (or whatever looks good to you). Add black pepper.
The pepperoni has quite a bit of salt, so little or no salt is necessary in this recipe. A little when sweating the onion perhaps.
Best served immediately.
Notes
Claro's is a deli in Arcadia, Ca and a few other locations around Los Angeles. You don't have to use the one they sell. It's just that they have good pepperoni there. Use a good pepperoni, not just any crappy brand.
