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Three Pepper Pasta




Three Pepper Pasta
source John Asilo
categories pasta, family cookbook
yield 6 Servings
prep time
total time

INGREDIENTS
  • 12 oz Penne
  • ½ tsp Rosemary, Crumbled
  • 6 oz Pepperoni, Thinly Sliced (cut in quarters or halves)
  • ½ Cup Pepperocini Peppers, Small
  • 1 Jar Roasted Red Pepper, 7 oz
  • 3 ½ Cup Water, Boiling
  • ½ Cup Heavy Cream
  • ½ Cup Parmesan Cheese, Grated

    • INSTRUCTIONS
  • 1. Arrange pasta in 10-inch skillet.
  • 2. Sprinkle with the rosemary.
  • 3. Layer on pepperoni, pepperoncini, and roasted red peppers.
  • 4. Pour boiling water over contents of skillet.
  • 5. Cover skillet and bring to full boil.
  • 6. Cook medium-high for 10 minutes or until al dente.
  • 7. Stir in cream and grated cheese.
  • 8. Reheat gently and serve immediately.

    • NOTES

    NUTRITION