You know what’s better than a hot, cozy pasta dish on a cold day? A hot, cozy pasta dish that has a spicy bite to it. This recipe combines the best of Mexican and Italian cuisine to create a delicious winter meal that’s healthy, but still has that great kick you need to feel warm inside.
The best part about this recipe is the freshly ground chili flakes made from Chile de Arbol. These peppers are spicy and give your dish a little kick in the pants. They also have an earthy flavor that pairs well with the Italian spices in this recipe.
It’s also important to use good quality pasta, like Monograno Felicetti. It’s worth the extra cost because it will make the dish taste so much better.
Spicy Pepperoni Pasta
Ingredients
- 4 tbs of oil lard
- 1 pound penne or dry pasta of your choice
- 3 medium shallots
- 2-3 tbsp red pepper flakes chile de arbol
- 6 oz Pepperoni Roll
- 5 Garlic cloves
- 25 oz tomato sauce Eden Organic Heirloom
- 1 tsp fennel seeds
- ½ c heavy cream
- 1 cup shredded mozzarella
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until just before al dente.
- In a large cast iron or heavy bottomed skillet, heat oil over medium heat. Put in shallots and saute until golden. Next, add garlic and saute.
- Put the pepperoni in and cook until crisped and curled. Add the fennel seeds, red-pepper flakes and saute until cooked through, 2-3 minutes.
- Put in the tomato sauce and simmer uncovered for 25 minutes. Then, add the heavy cream and cook on low until warmed through.
- Add the pasta and mix until thoroughly combined. Then, top the dish with mozzarella. Put in the oven and broil until brown, 5-10 minutes.
- Ladle the stew into a bowl and top with fresh parsley. Enjoy!