Pepperoni Pizza Pasta

Cook Time 35 minutes

Serves 4

Ingredients

1 tbsp extra virgin olive oil

100g chub pepperoni, thinly sliced

20g butter

2 cloves garlic, finely chopped

½ tsp chilli flakes

400ml tomato passata

100ml cream

400g fusilli pasta

1 ball of mozzarella, torn

1 large handful of Parmesan, freshly grated, plus extra to garnish

To Serve

Basil, to garnish

Black pepper, freshly cracked, to garnish

Method

Bring a large pot of salted water to the boil.

Heat oil in a large pan over medium heat. Add the rounds of pepperoni and fry for a minute on each side until crispy. Drain on paper towels. 

In the same pan, add the butter and garlic and cook for a minute, then add the chilli, followed by the passata. Season and bring to the boil. Reduce to a simmer and cook for about 10 minutes, until very thick and rich. Add the cream and cook for a further  3–4 minutes.

Meanwhile, cook the pasta until al dente. Use a slotted spoon to add the pasta to the saucepan, along with a ladleful of starchy cooking water, basil, and most of the Parmesan. Toss everything together. Add the torn mozzarella, then cover the pan with a lid for 1 minute to melt the cheese. 

Garnish with basil, crispy pepperoni, extra Parmesan and freshly cracked pepper.