Pasta Al Peperoni Di Nonno Recipes

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PASTA AL TONNO



Pasta al Tonno image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon capers
1 clove garlic, finely chopped
One 10-ounce jar tomato bruschetta topping
1/4 teaspoon crushed red pepper flakes
One 6- to 7-ounce jar Italian tuna in olive oil, drained and flaked
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
  • While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
  • Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.

PEPPERONI PASTA



Pepperoni Pasta image

I found this recipe in a cookbook from my mother's sorority. For a fun look, substitute half of the rotini with wagon wheel pasta.-Carol Buckman, Colony, Kansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
3-1/2 cups spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 package (3-1/2 ounces) sliced pepperoni
8 ounces uncooked spiral pasta, wagon wheel pasta or pastas of your choice
1 cup shredded part-skim mozzarella cheese
1 cup shredded provolone cheese
Grated Parmesan cheese

Steps:

  • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. , In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 372 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 992mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

PASTA AGLIO, OLIO E PEPERONCINO



Pasta Aglio, Olio e Peperoncino image

This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.

Provided by Mark Bittman

Categories     dinner, easy, lunch, pastas, main course

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Salt
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
2/3 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup chopped Italian parsley
3/4 pound linguine or spaghetti

Steps:

  • Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
  • Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
  • When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 2 grams

CHEF JOHN'S SPAGHETTI AL TONNO



Chef John's Spaghetti al Tonno image

Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
1 anchovy fillet
2 tablespoons capers
3 cloves minced garlic
½ cup dry white wine
¼ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
3 cups crushed Italian (plum) tomatoes (such as San Marzano)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 (7 ounce) can oil-packed tuna, drained
¼ cup chopped fresh flat-leaf parsley
1 (12 ounce) package spaghetti
1 tablespoon extra-virgin olive oil, or to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
  • Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
  • Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
  • Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

Nutrition Facts : Calories 619.5 calories, Carbohydrate 79.5 g, Cholesterol 14.2 mg, Fat 17.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 706.5 mg, Sugar 2.7 g

QUICK PEPPERONI PASTA



Quick Pepperoni Pasta image

Make and share this Quick Pepperoni Pasta recipe from Food.com.

Provided by Iron Bloomers

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

6 ounces spaghetti, broken in half
3 cups sliced mushrooms
2/3 cup cubed pepperoni
1 tablespoon margarine
6 cups fresh spinach, washed, stems removed and torn
1/4 cup grated cheese
2 tablespoons fresh basil
1 teaspoon lemon juice

Steps:

  • Cook and drain pasta; set aside, keeping warm.
  • In a large skillet melt margarine; sauté mushrooms and pepperoni. Drain off fat.
  • Stir in spinach till wilted, about 1 minute.
  • Add pasta, basil and lemon juice with 1/2 of the cheese.
  • Toss together and serve sprinkled with remaining cheese.

Nutrition Facts : Calories 306.5, Fat 7.4, SaturatedFat 2.3, Cholesterol 6, Sodium 189.1, Carbohydrate 48.1, Fiber 3.9, Sugar 2.5, Protein 13.3

PEPPERONI 'N' TOMATO PASTA



Pepperoni 'n' Tomato Pasta image

A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. -Dawn Onuffer, Crestview, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1 medium onion, chopped
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
2 bay leaves
1 tablespoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (8 ounces) sliced pepperoni, quartered
4 cups uncooked ziti or bow tie pasta
1/2 cup grated Parmesan cheese
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender. , Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.

Nutrition Facts :

PEPPERONI PASTA WITH LEMON AND GARLIC



Pepperoni Pasta With Lemon and Garlic image

Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.

Provided by Melissa Clark

Categories     weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Salt
1 pound medium pasta shells or orecchiette
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces pepperoni, thinly sliced, then coarsely chopped (about 2 cups)
3 garlic cloves, thinly sliced
1 teaspoon fennel seeds, cracked with a mortar and pestle or the side of a chef's knife
Pinch of red-pepper flakes (optional)
1 tablespoon tomato paste
1 small lemon, zested (if your lemon is very large, just zest half of it)
3/4 cup torn fresh basil or parsley leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
  • If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
  • Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
  • Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

PEPPERONI PIZZA PASTA



Pepperoni Pizza Pasta image

I have MTV's "Teen Mom" to thank for introducing me to the idea of pizza-inspired pasta. As simple as the concept may seem, why had this culinary creation never crossed my mind? My version here is a spin on baked rigatoni, and it's loaded with all of my favorite pizza toppings, including pepperoni, green bell peppers and Italian sausage, so this is not for the faint of heart (or meat). But the real beauty here is that exactly like a pizza, this pasta can be customized to your preferences with any pizza topping imaginable. If you'd put it on a pizza, you can put it in pizza pasta!

Provided by Kelly Senyei

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 9

12 ounces medium shell pasta
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 small onion, diced
1 medium green bell pepper, diced
3/4 pound Italian sausage (sweet or spicy), casings removed
3 cups homemade or store-bought tomato sauce
3/4 cup sliced pepperoni
1 1/2 cups shredded mozzarella

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta and set aside.
  • While the pasta cooks, add the olive oil to a large heavy-bottomed pot set over medium-low heat. Once the oil is warm, add the onions, bell peppers and a pinch each of salt and pepper and cook, stirring constantly, until the onions are translucent, about 8 minutes. Add the sausage and cook, breaking apart the sausage with a spatula, until browned and cooked throughout, about 10 minutes.
  • Reduce the heat to low, add the tomato sauce then add the cooked pasta and 1/2 cup of the pepperoni to the pot; stir to combine.
  • Transfer half of the pasta to a 9-by-13-inch baking dish, top with half of the mozzarella, then top with the remaining pasta, followed by the remaining mozzarella, then the remaining 1/4 cup pepperoni.
  • Bake the pasta until the cheese is melted, about 15 minutes. Remove the baked pasta from the oven and serve.

PASTA AL PEPERONI DI NONNO



Pasta Al Peperoni Di Nonno image

Nonno's Pasta with Sweet Peppers. My family eats this at least once every two weeks. It's very nice with freshly grated parmesan on top and a side of Bruschetta. Buon Appetito!

Provided by Little Italy

Categories     Penne

Time 1h

Yield 1 big dish, 4-6 serving(s)

Number Of Ingredients 5

7 large sweet bell peppers (different colors)
1/2 cup extra virgin olive oil (more or less depending on how much you want it)
3/4 teaspoon chili flakes
salt and pepper
455 g rigatoni pasta (or penne)

Steps:

  • Chop the bell peppers into 1cm thick strips remove the seeds and place into a skillet with enough oil to cover the bottom of the skillet. Sauté for 15 minutes with the oil over medium heat, or until the peppers are cooked but still firm.
  • Add the chili flakes, salt and pepper, and mix well. Cover and allow cooking over very low heat for 15-20 minutes stirring now and then.
  • While the peppers are cooking, bring a large pot of water to boil, and add the pasta and cook until al dente. Drain the pasta and add the peppers. Mix up nicely and serve right away.
  • Enjoy!

Nutrition Facts : Calories 734.4, Fat 32.6, SaturatedFat 5.2, Cholesterol 95.5, Sodium 38, Carbohydrate 94.7, Fiber 8.8, Sugar 9.1, Protein 18.6

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From cosylab.iiitd.edu.in


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2017-09-25 Casarecce with pumpkin and orange pesto. Roasted Red Pepper Pesto with Casarecce Pasta. Fusilli pasta with black olive pesto and tuna. Long Fusilli Pasta with Pesto Calabrese. Matcha Pesto for Pasta. Pappardelle pasta with walnut sauce and black truffle shavings. Pesto Pasta Liguria with Potatoes and Green Beans.
From the-pasta-project.com


BAKED PEPPERONI SPAGHETTI - FLOUR ON MY FACE
2020-05-04 Pour the well-drained spaghetti noodles into a large 9x13 aluminum food tray with cardboard lid or another freezer container if freezing. If planning to cook immediately use a 9 x 13-inch baking pan. Add half of the pasta sauce to the noodles and mix in well. Next, add ¾ of the sliced pepperoni to the tray.
From flouronmyface.com


SPAGHETTI CON TONNO E PEPERONI (TUNA AND RED PEPPERS
Bring a large pot of salted water to a boil. Rinse the pepper under cold water. Cut in half, remove the seeds and inner white, and then cut into bite-sized strips or cubes. In a large skillet over medium heat, saute the garlic in the olive oil until golden. Add the peppers, and cook for about 10 minutes until lightly golden.
From garrubbo.com


PASTA AL POMODORO E PEPERONI - THERMOMIX USA
Pasta al pomodoro e peperoni. 4.7 (180 rating) Sign up for free. Difficulty easy. Preparation time 5min. Total time 30min. Serving size 4 porzioni. Difficulty. Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced. Preparation time. This is how much time you need to prepare this meal. Total time. This is the time it takes to …
From cookidoo.thermomix.com


SPAGHETTI AGLIO OLIO E PEPERONCINO - OLIVIA'S CUISINE
2017-02-04 Instructions. Set a large pot of water to boil, generously seasoned with salt, over high heat. Cook the spaghetti according to package instructions, until just shy of al dente. While the pasta is cooking, prepare the sauce by combining the olive oil, garlic, red pepper flakes and a pinch of salt in a large skillet.
From oliviascuisine.com


PATATE E PEPERONI RECIPE AKA PATATE E PIPI (POTATOES ... - EXAU …
2020-12-28 Fill a large nonstick or cast iron frying pan with a 1/4″ – 1/2″ layer of oil. Heat on medium for approx. 40s or until hot. Note: Be careful NOT to burn the olive oil. Test with peperoncini. Add the peperoncini, let gently fry for 30s. …
From exauoliveoil.com


PASTA ALLA NORCINA (CREAMY PASTA WITH SAUSAGE) RECIPE
2021-03-15 In a large skillet or straight-sided sauté pan, heat oil over medium-high heat until shimmering. Add sausage patties and cook until bottom side is light golden brown, 3 to 5 minutes. Using a thin metal spatula, turn sausage patties onto uncooked side, leaving an open area in the center of the skillet.
From seriouseats.com


PASTA AL POMODORO E PEPERONI - COOKIDOO® – PLATFORM RESEP …
Pasta al pomodoro e peperoni. 4.7 (180 peringkat) Daftar gratis. Kesulitan mudah. Waktu persiapan 5 menit. Total waktu 30 menit. Ukuran porsi penyajian 4 porzioni. Kesulitan. Sebagian besar resep kami mudah. Yang sekiranya membutuhkan lebih banyak waktu atau kemampuan memasak yang lebih mahir akan dinilai sedang atau mahir . Waktu persiapan. Ini adalah …
From cookidoo.international


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Top Asked Questions

How to make pepperoni pasta?
This Pepperoni pasta dinner is frugal and fast to make. Your kids will beg for more with the pepperonis inside! Brown your ground beef or ground turkey completely in a skillet. Drain. Bring a pot of water to boil for your pasta. Add in crushed tomatoes, seasonings, and water. Add in pepperonis and stir slightly.
What can I use if I don't have pepperoni?
And if you don't have pepperoni on hand, any kind of salami will work. 1 small lemon, zested (if your lemon is very large, just zest half of it) Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce.
How to cook peperoncini?
Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
How do you cook Pepperoni in a Dutch oven?
Reserve 1 cup of the pasta cooking water, then drain the pasta. While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes. If the pan looks dry, drizzle in a little more oil.

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