Ingredients
- 1 pound thin spaghetti or angel hair pasta
- 1 tablespoon olive oil
- 3 ounces pepperoni
- 2 cloves garlic, minced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup mild banana pepper rings, drained
- 1 (24-ounce) jar pasta sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper, optional
Directions
Step 1 –Bring a large pot of water to a boil.
Step 2 –Break the pasta in half and add it to the boiling water.
Step 3 –Cook the pasta to al dente according to package directions, then drain the pasta in a colander.
Step 4 –Heat the olive oil in a large skillet over medium heat.
Step 5 –Add the pepperoni to the hot oil and sauté until the slices are crispy on the edges, about 5 minutes.
Step 6 –Transfer the crispy pepperoni to a paper-towel-lined plate to drain.
Step 7 –Add the garlic to the hot oil in the skillet, sautéing until soft and fragrant, about 1 minute.
Step 8 –Add the green bell peppers, the red bell peppers, and the banana peppers to the oil and sauté until just beginning to soften, about 5-7 minutes.
Step 9 –Add the pasta sauce, the basil, the oregano, and the red pepper flakes to the skillet with the peppers, stirring to combine.
Step 10 –Allow the sauce to heat through.
Step 11 –Return the drained pasta to the large pot and add the pepper mixture, stirring until everything is evenly combined.
Step 12 –Add the pepperoni and stir to combine.
Step 13 –Serve warm.
Three Pepper Pasta delivers what it promises: an almost ethereal bed of angel hair pasta cushions bright and juicy red and green bell peppers and tangy banana peppers sautéed to tenderness. However, Three Pepper Pasta could actually be Four Pepper Pasta if you count the meaty, spicy pepperoni mixed in as well! Coated with marinara and with a little touch of heat from red pepper flakes, this is a dish designed to wake you and your tastebuds up! This is a great way to spice up your weeknight dinner plans!
