World Cuisine

Pepperoni Pasta

cook 30 mins
  • 350 g (11 1/2 oz) spiral pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 red peppers, cored, deseeded and chopped
  • 350 g (11 1/2 oz) minced beef
  • 400 g (13 oz) can chopped tomatoes
  • 100 ml (3 1/2 fl oz) red wine
  • 125 g (4 oz) pepperoni sausage, sliced
  • 4 tablespoons grated Parmesan cheese
  • Cook the spiral pasta in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Meanwhile, heat the olive oil in a frying pan and sauté the onion and red pepper for 4–5 minutes. Stir in the minced beef and brown for 3–4 minutes.
  • Pour in the chopped tomatoes, red wine and pepperoni, bring to the boil and simmer for 8–10 minutes.
  • Drain the pasta and stir into the meat mixture. Pour into an ovenproof dish and sprinkle with the grated Parmesan.
  • Cook under a preheated hot grill for 2–3 minutes, until the cheese is golden. Serve immediately.
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