Notes
You can be flexible here, and add any of your favourite pizza toppings.
Ingredients
150g pappardelle
12 slices pepperoni - 6 left whole, 6 cut into quarters
2 tsp. vegetable oil/light olive oil
1 red onion, sliced
1 clove garlic, crushed
1 green pepper, diced
400g pizza sauce/passata/chopped tomatoes
Salt & pepper, to season
1/2 tsp. chilli flakes
1 tsp. sugar
1 tbsp. mascarpone
1 handful black olives, halved
1/2 ball mozzarella/burrata
small handful basil, torn
Method
Fry the six whole slices of pepperoni in a dry frying pan until crisp. Remove and place on a piece of kitchen roll. Reserve for serving.
Add the oil to the same frying pan, and fry the red onion until starting to soften.
Add the garlic, chopped pepperoni and green pepper and fry for a few minutes.
Add the pizza sauce/chopped tomatoes/passata and a pinch of salt, the chilli flakes and sugar, and simmer for 10 minutes.
Cook the pasta according to packet instructions - this will likely take between 10 and 14 minutes.
Stir through the mascarpone and olives, and if needed, loosen with a little of the pasta cooking water. Check for seasoning.
Toss the cooked pasta through the sauce, and serve, topped with some torn mozzarella/burrata, torn basil leaves and crush and sprinkle the crisp whole slices of pepperoni over the top.