I was searching for inspiration tonight to use some pepperoni sausages bought on impulse at the weekend. I also had a craving to eat pasta, so the following recipe was the result. A simple and tasty meal for two...
Pasta Bake with Pepperoni, HG Tomatoes and HG Garden Herbs
(other tomatoes and herbs may be used but I can't guarantee the flavour!)
100g pasta (penne or similar)
75g pancetta, cubed
80g pepperoni or other spicy sausage, cut into chunky slices
400g chopped, deseeded and skinned HG tomatoes (or tinned chopped tomatoes)
1 generous tablespoon HG parsley, finely chopped
1 generous teaspoon HG rosemary, finely chopped
Pinch of crushed chillies
1/3 cup double cream
25g fresh breadcrumbs
4 tablespoons parmesan, grated
Dry fry the pancetta and pepperoni until the pancetta is quite crisp (a pinch of crushed chillies may be added at this point). Remove the pancetta and pepperoni from the pan and pour away the oil. Add the tomatoes, parsley and rosemary to the pan and simmer for 5 minutes.
Meanwhile cook the pasta in boiling water for 7 minutes.
Add the cream to the tomato and stir well to combine. Add the pancetta and pepperoni to the tomato sauce and simmer for 3-4 minutes to slightly reduce the sauce. Add the drained pasta to the sauce and mix well.
Pour the pasta mixture into a ovenproof dish (lasagne or gratin dish). Cover with the breadcrumbs and then with the grated parmesan. Place under a preheated grill for 5 minutes until parmesan is golden.
Serve with a green salad and garlic bread - yum, yum!