I've noticed recently that I've been blogging a lot of desserts.
I'm sure you, as much as I love a dessert but to be honest this blog is becoming a little bit like window shopping. Sure, it's nice to have a look around, but realistically are you going to be making chocolate tarts every other day? No. I'm hoping to stop doing that too.
I want a bit of a change.
I want to get to my student food roots. I want to get back to why I started writing this blog and thank you with a recipe that isn't for an occasion, or would warrant you going out your way to buy ingredients (because come on, there is uni work to be avoiding after all, and that keeps us busy enough).
Pasta was a natural decision. Stereotypically we live off the stuff, but it doesn't have to be all plain pasta with a little dried tuna stirred through. No, no, no. This recipe is a stock cupboard firecracker and will liven up your humble student repertoire to Gordon Ramsey like heights. Promise.
Why pepperoni, you may ask? It's cheaper than pancetta and packs a punch of flavours. I used the rest of my pack throughout the week in omelettes and other various kitchen adventures including my Emergency Pizza. When you can't afford to buy a lot of meat, a few spicy slices of pepperoni really brightens up your week. As sad as that sounds...
So this pasta is from me to you, student to student.
And it's the best of both worlds, helps you get through the kilo bag of pasta your mum sent you off to uni with (last year) and is so deliciously spicy you won't have to put your heating on. The glow of your cheeks after a bowl of this will keep you warm.
Student winning. Let's get cooking, shall we?
For Pepperoni Pasta you will need (for two large bowls):
1 tin chopped tomatoes
1 clove of garlic
1 scotch bonnet (or any other chilli, the bonnets were in the reduced bucket)
1 squidge tomato puree
1 squidge ketchup
1 tsp paprika
1 tsp mixed herbs
3 handfuls dried penne
Salt and pepper
1 glug olive oil
A little grated cheese to serve. And some chopped parsley if you're feeling fancy.
To begin, heat the olive oil in a large frying pan. Whilst it is heating up, chop your pepperoni into square(ish) shapes. Once the oil is hot, throw the pepperoni in and cook off for about 3 minutes.
Whilst the pepperoni is cooking, finely chop the garlic and your chilli of choice. Throw these into the pan once your pepperoni is starting to crisp a little around the edges.
Leave to sizzle for about 2 minutes.
Now pour in your chopped tomatoes.
Squidge in the tomato puree and the ketchup and stir through.
Add in the paprika, herbs and season to taste. You may find that you need more ketchup if you want to take the edge off the tomato/chilli combination.
Your sauce needs 15 minutes to simmer, so now is a good time to cook your pasta.
Once the pasta is cooked, add it to the sauce. It should be smelling pretty wonderful now. Beware: housemates may flit in and out of the kitchen with envious looks on their face.
Stir through, grate a little cheese and prepare to serve.
Portion into bowls, sprinkle on cheese and marvel at your handy work.
What a beautiful dish you've made. Tweet and instagram immediately. #studentgourmet
Yeah I hashtagged... Yeah, it was overkill.