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PREP 45 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 300 g Linguine (your favourite type of pasta)
  • 800 g Good Quality Italian Chopped Tomatoes
  • 3 Cloves Garlic (Finely Sliced)
  • 1 Large Red Chilli (Finely Sliced, leave seeds in if you like it spicier)
  • 2 Shallots (Finely Sliced)
  • 2 tbsps Sugar
  • 2 tbsps Fresh/Dried Chopped Oregano
  • 1 tbsp Fresh/Dried Chopped Parsley
  • 1 tsp Fresh/Dried Chopped Thyme
  • 1 tbsp Fresh/Dried Chopped Basil
  • 1 Stick of Pepperoni
  • Olive Oil
  • Salt & Pepper to taste
  • 1 Ball of Buffalo Mozzarella (Torn)
Pepperoni Arrabbiata

Pepperoni Arrabbiata

Of all the things I make, this is the wife's favourite....

  1. In a large saucepan, bring to the boil some heavily salted water and cook the pasta as per the packet instructions minus 2 minutes.
  2. Save 100ml of the pasta water before draining.
  3. Drain pasta, cover in oil ensuring all is covered and leave to one side until needed.
  4. In a pan heat a nice glug of olive oil on a medium heat and add the shallots and half the sugar. Cook for 8-10 minutes until starting to caramelise. Keep the shallots moving to avoid burning.
  5. Add the garlic (leave one close spare for later) and cook for a further 2-3 minutes, again, keep stirring often to stop anything catching.
  6. Add the tomatoes and remainder of sugar and stir through well.
  7. Drop the heat to a medium low temperature and pop a lid on the pan. Cook for 15-20 minutes stirring occasionally.
  8. Remove the lid and cook for a further 10 minutes.
  9. Turn off the heat, add the oregano, parsley, Basil and thyme, stir through and season to taste. Add the pasta water into the sauce and leave on the hob with a lid on until ready to use.
  10. In a fresh large pan on a medium high heat, add a healthy dash of olive oil. When just about smoking, add the Pepperoni, remaining garlic and sliced chilli. Cook until a nice colour is on the pepperoni. Keep it moving as the pepperoni will burn easily.
  11. Add the sauce to the pan with the pepperoni & chilli in and bring to the boil mixing everything in well. Check the spice level, if you want it less spicy, let the sauce simmer on low for 10 minutes to cook out the chilli a little more.
  12. Add the pasta to the sauce and mix through well, add a nice big glug of olive oil and simmer for another 1-2 minutes.
  13. Check seasoning.
  14. Serve the pasta and top with torn buffalo mozzarella.
Pepperoni Arrabbiata

Pepperoni Arrabbiata

Of all the things I make, this is the wife's favourite....

PREP 45 minutes
TOTAL 45 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 300 g Linguine (your favourite type of pasta)
  • 800 g Good Quality Italian Chopped Tomatoes
  • 3 Cloves Garlic (Finely Sliced)
  • 1 Large Red Chilli (Finely Sliced, leave seeds in if you like it spicier)
  • 2 Shallots (Finely Sliced)
  • 2 tbsps Sugar
  • 2 tbsps Fresh/Dried Chopped Oregano
  • 1 tbsp Fresh/Dried Chopped Parsley
  • 1 tsp Fresh/Dried Chopped Thyme
  • 1 tbsp Fresh/Dried Chopped Basil
  • 1 Stick of Pepperoni
  • Olive Oil
  • Salt & Pepper to taste
  • 1 Ball of Buffalo Mozzarella (Torn)
  1. In a large saucepan, bring to the boil some heavily salted water and cook the pasta as per the packet instructions minus 2 minutes.
  2. Save 100ml of the pasta water before draining.
  3. Drain pasta, cover in oil ensuring all is covered and leave to one side until needed.
  4. In a pan heat a nice glug of olive oil on a medium heat and add the shallots and half the sugar. Cook for 8-10 minutes until starting to caramelise. Keep the shallots moving to avoid burning.
  5. Add the garlic (leave one close spare for later) and cook for a further 2-3 minutes, again, keep stirring often to stop anything catching.
  6. Add the tomatoes and remainder of sugar and stir through well.
  7. Drop the heat to a medium low temperature and pop a lid on the pan. Cook for 15-20 minutes stirring occasionally.
  8. Remove the lid and cook for a further 10 minutes.
  9. Turn off the heat, add the oregano, parsley, Basil and thyme, stir through and season to taste. Add the pasta water into the sauce and leave on the hob with a lid on until ready to use.
  10. In a fresh large pan on a medium high heat, add a healthy dash of olive oil. When just about smoking, add the Pepperoni, remaining garlic and sliced chilli. Cook until a nice colour is on the pepperoni. Keep it moving as the pepperoni will burn easily.
  11. Add the sauce to the pan with the pepperoni & chilli in and bring to the boil mixing everything in well. Check the spice level, if you want it less spicy, let the sauce simmer on low for 10 minutes to cook out the chilli a little more.
  12. Add the pasta to the sauce and mix through well, add a nice big glug of olive oil and simmer for another 1-2 minutes.
  13. Check seasoning.
  14. Serve the pasta and top with torn buffalo mozzarella.
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