Three Pepper Pasta with Crispy Pepperoni
Ingredients
The pasta
-
1
lb
thin spaghetti or angel hair pasta
The sauce
-
1
Tbsp
olive oil
-
3
oz
pepperoni
-
2
cloves
garlic
-
1
green bell pepper
-
1
red bell pepper
-
½
cup
mild banana pepper rings
-
1
24oz jar
pasta sauce
-
½
tsp
dried basil
-
½
tsp
dried oregano
-
⅛
tsp
crushed red pepper (optional)
Instructions
- Slice the green and red bell peppers and set aside the banana peppers.
- Boil a large pot of water for the pasta, break it in half, and cook until al dente, then drain.
- Heat olive oil in a skillet, add pepperoni, and sauté until crispy, then drain on paper towels.
- Mince garlic and sauté in the same skillet until fragrant, then add sliced peppers and cook until softened.
- Stir in pasta sauce, basil, oregano, and red pepper flakes, and heat through.
- Combine the drained pasta with the sauce and peppers, then add crispy pepperoni and mix well.
Nutrition Facts (estimated)
Servings
6
Calories
492
Total fat
10.38g
Total carbohydrates
84.28g
Total protein
14.48g
Sodium
953.53mg
Cholesterol
0mg
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