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Tuesday, March 26, 2013

Pepperoni Broccolini Pasta

Adapted from the most recent issue of Food and Wine (March 2013?).  The pepperoni/garlic mixture will freeze nicely and is easy enough to make in double or triple batches.  Once it's combined with breadcrumbs, I bet it would make an outstanding breading mix on chicken breasts, pork chops or eggplant slices too.

Topping pasta with breadcrumbs seems like carb overload and isn't generally how most folks think of the "right" way to serve pasta.  But the breadcrumb finish is common in a pasta dish that uses seafood (as parmesan and its ilk don't go so nicely with fish).  And if you think about the "traditional" mac and cheese baked casserole, there are breadcrumbs all over the top of that pasta!  So it's not as odd as it seems.

Pepperoni Broccolini Pasta
Pepperoni-garlic mixture
Makes 8 servings

2 or 3 oz. fully-cooked spicy sausage (chorizo, pepperoni, spicy salami)
1 clove garlic
1 tbsp olive oil
1 cup bread crumbs
1 lb. pasta
1 head broccolini, trimmed and cut into 3" lengths
1 tbsp olive oil

Buzz the pepperoni and garlic in a food processor until very finely chopped.  Fridge or freeze now if desired.

Bring a very large pot of water to the boil.  Meanwhile in a saute pan, heat olive oil over medium heat.  Add pepperoni-garlic mix and fry 2-3 minutes.  Stir in breadcrumbs and fry 2-3 minutes more.

Add pasta to the boiling water.  Add broccolini to the pasta 5 minutes before the end of the pasta's cooking time.  Drain all and toss with olive oil.  Sprinkle pepperoni crumbs on top to serve. Pin It

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