Pepper Pasta

Red and yellow bell peppers julienned and simmered with fresh tomatoes, mushrooms, chopped pepperoni, and garlic. Forty-five minutes of slow cooking concentrates the flavors into a chunky, savory sauce that coats pasta without needing cream or heavy cheese.

The pepperoni is what makes this interesting. As it simmers, it releases its spicy, smoky oils into the sauce, seasoning everything from the inside. A dash of hot sauce backs it up with a little extra heat.

Fresh tomatoes go in skins and all, which adds body to the sauce as they break down. Tomato paste thickens things up and deepens the tomato flavor. After 45 minutes, the peppers are silky soft and the sauce has reduced to a consistency that clings to noodles instead of sliding off.

Kitchen Tips

• Julienne the peppers thin. Thick strips don’t soften enough in 45 minutes and feel out of place in the sauce.
• Use ripe tomatoes. Underripe tomatoes are mealy and acidic. If good fresh tomatoes aren’t available, use canned whole tomatoes instead.
• Simmer on low. Too high and the sauce scorches on the bottom. A gentle bubble is all you need.
• Save pasta water. A splash tossed in with the pasta helps the sauce coat evenly.

Variations

• Italian sausage version: Replace pepperoni with crumbled hot Italian sausage browned before adding to the sauce.
• Vegetarian: Drop the pepperoni and add a teaspoon of smoked paprika for a similar smoky depth.
• Add olives: Sliced black olives stirred in during the last 10 minutes add a briny contrast.