Pasta Al Peperoni Di Nonno Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEPPERONI PASTA BAKE



Pepperoni Pasta Bake image

This "Pepperoni Pasta Bake" is simple, inexpensive, and always a crowd-pleaser!

Provided by Ali

Time 40m

Number Of Ingredients 11

1 lb. dry pasta of your choice
1 Tbsp. olive oil
half a white onion, finely diced
1/2 tsp. dried oregano
4 cloves garlic, minced
2 cups marinara sauce
1 (15 oz.) can diced tomatoes, drained
2 cups shredded Mozzarella cheese, divided
1/2 cup Parmesan cheese
about 30 pepperonis, sliced into halves
optional toppings: chopped fresh basil or Italian parsley, shaved Parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cook pasta in generously-salted water until al dente according to package instructions.
  • While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
  • Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Mix until well-blended.
  • Transfer the pasta to a greased baking dish, and then sprinkle the remaining Mozzarella cheese on top. Bake uncovered for about 20-25 minutes, or until the cheese is melted and starts to brown around the edges.
  • Serve immediately.

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.

CAPELLINI AL FORNO



Capellini al Forno image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h18m

Yield 6 to 8 servings

Number Of Ingredients 12

6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
1 pound capellini (angel hair) pasta
1 cup plus 1/2 cup grated Parmesan
3 eggs, at room temperature, beaten
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
2 cups (8 ounces) shredded smoked mozzarella
3 tablespoons olive oil
1 (25-ounce) jar marinara or tomato-basil sauce, warmed

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
  • Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
  • Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.

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

PEPPERONI PENNE



Pepperoni Penne image

Pepperoni with penne pasta. Pepperoni spices up this entree.

Provided by Melissa

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 8

Number Of Ingredients 8

¾ pound sliced pepperoni sausage
2 tablespoons minced shallots
4 medium tomato - peeled, seeded and chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 cup heavy whipping cream
1 (16 ounce) package penne pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Cook the penne according to the package directions.
  • In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
  • Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
  • Add the drained pasta and toss, garnish with parmesan cheese.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 44.7 g, Cholesterol 86.5 mg, Fat 31.5 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 13.7 g, Sodium 741.3 mg, Sugar 3.6 g

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.

More about "pasta al peperoni di nonno recipes"

PASTA ALLA CREMA DI PEPERONI (PASTA WITH BELL PEPPER CREAM SAUCE)
pasta-alla-crema-di-peperoni-pasta-with-bell-pepper-cream-sauce image

From memoriediangelina.com
Reviews 46
Category Primo
Cuisine Italian
Estimated Reading Time 6 mins


PEPERONI RIPIENI – NEAPOLITAN STUFFED PEPPERS RECIPE
Web Oct 19, 2018 Preheat the oven to 180°C/gas mark 4. 4. Slice off the tops of the peppers and carefully cut out the seeds and white pith using a small …
From greatitalianchefs.com
Category Main
Total Time 45 mins
Estimated Reading Time 1 min


12 YUMMY RECIPES FEATURING PEPPERONI - THE SPRUCE EATS
Web Jan 21, 2021 Turn your family's favorite loaded pizza into a delicious pizza pasta casserole that bakes up in a 9 x 13 pan. This freezer-friendly meal includes tender pasta shapes, …
From thespruceeats.com


PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES
Web Finely chop the parsley leaves and reserve the stalks. Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping …
From jamieoliver.com


PASTA ALLA NORCINA (CREAMY PASTA WITH SAUSAGE) RECIPE - SERIOUS …
Web Mar 15, 2021 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, …
From seriouseats.com


PASTA TONNO E PEPERONI IN BIANCO - RICETTA FACILE E VELOCE
Web Apr 3, 2018 Mescolate e fate cuocere qualche istante. Sfumate, con il vino bianco, il sugo per la Pasta tonno e peperoni. Continuate la cottura per qualche minuto. Dopo, …
From blog.giallozafferano.it


PASTA AL PEPERONI DI NONNO RECIPES
Web 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 …
From tfrecipes.com


POLLO AI PEPERONI RECIPE (CHICKEN STEW WITH PEPPERS) - KITCHN
Web Jun 17, 2021 Instructions. Dice 1 medium red bell pepper and 1 medium yellow bell pepper into 1-inch pieces. Crush 4 garlic cloves. Pat 2 pounds boneless chicken thighs …
From thekitchn.com


20 WAYS TO COOK WITH PEPPERONI - ALLRECIPES
Web Jan 16, 2021 dparsell. Four simple ingredients are all you need to create this wow-worthy dip. Sour cream and cream cheese create the rich base, while chopped pepperoni and green chilies add bold flavor. Serve with …
From allrecipes.com


PEPPERONI PASTA RECIPE - EASY AND FRUGAL 20 MINUTE …
Web Aug 8, 2022 Bring the mixture to a low boil. Simmer – Cover and let the mixture simmer for 8-10 minutes. Add Pasta – Then stir in the cooked pasta, 1 ½ cup of the mozzarella cheese and the parmesan cheese. …
From eatingonadime.com


PEPPERONI PASTA | RECIPE - RACHAEL RAY SHOW
Web Aug 25, 2021 Preparation. Heat a Dutch oven over medium-high heat with olive oil. Add the grated or chopped pepperoni to the pot and cook for a few minutes until it begins to …
From rachaelrayshow.com


SPAGHETTI AGLIO OLIO E PEPERONCINO - OLIVIA'S CUISINE
Web Feb 4, 2017 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


7 PEPPERONI RECIPES THAT AREN'T PEPPERONI PIZZA
Web Aug 11, 2020 Pepperoni Pasta Bake. The most basic version of this recipe requires only four ingredients: pasta, pasta sauce, pepperoni, and cheese. But if you want something …
From supermarketitaly.com


SPAGHETTI AGLIO, OLIO E PEPERONCINO - ITALIAN RECIPE BOOK
Web May 12, 2021 Chop peperoncino coarsely. Put oil, garlic and fresh peperoncino or dried chili flakes in a skillet pan, start heating over low heat. Let them fry for about two minutes …
From italianrecipebook.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #occasion     #5-ingredients-or-less     #pasta     #vegetables     #easy     #european     #heirloom-historical     #holiday-event     #spring     #summer     #vegetarian     #italian     #dietary     #low-sodium     #seasonal     #low-in-something     #pasta-rice-and-grains     #penne     #peppers

Related Search