This yummy dish was our Christmas Eve dinner. I was on a home-made pasta kick, and I got the recipe from the same cookbook as the striped ravioli that I made for Christmas with Kevin’s family. But for us, for Christmas Eve, we wanted something simple and hearty.
Which it totally would have been…
If I didn’t decide to hand-make my own Farfalle like an overachieving show off. As you can imagine, this set us back a few hours, and we didn’t get to eat until 7. And then by 7:30 it was back into the kitchen to make ravioli. Needless to say, Christmas Eve was a long evening.
But the dish is easy enough, and has great flavor.
You will need:
- 3 tbs olive oil
- 1 onion, chopped
- 1 small red pepper, seeded and dicecd
- 1 small orange bell pepper, seeded and diced
- 1 1/2 pounds canned chopped tomatoes
- 1 tbsp sun-dried tomato paste
- pinch of paprika
- 8 oz pepperoni, sliced
- fresh parsley or basil to garnish
- 1 lb pasta
If you want to make your own pasta…you’re a brave, patient soul. It does end up being pretty cool, and there is a sense of “hey, I totally freaking made that!” that you obviously wouldn’t get with boxed pasta. So what I did was roll out the extra white dough from my ravioli dough stash, and slice it into roughly 1 1/4 inch squares using a pizza cutter. Then I did this:
Wet my finger in a small bowl of water.
Rub the water along the center line of the pasta square.
Accordion-fold it, using the water as an adhesive.
To make the sauce, heat 2 tablespoons of the olive oil in a large skillet, and add the onion, stirring for 5 minutes. Add the red and orange bell peppers, tomatoes (and their juices), sun dried tomato paste, and paprika and bring the whole thing to a boil. Add the pepperoni and season with salt and pepper, then reduce the heat and simmer for 10-15 minutes.
Meanwhile, boil the pasta for a few minutes until al dente. Note: Homemade pasta takes almost half as much time to cook as boxed stuff, so don’t overdo it!
Drain well, and toss with the sauce.
Add some fresh herbs to brighten up the color, and voila! An easy weeknight meal that makes great leftovers. And knowing Kevin and I, we probably spiced ours up with a bunch of cayenne and red pepper flakes to give it some extra bite.