ONe-POT PePPeRONI PIZZA PASTA
SERVES 4 ✷ PREP 10 MINS ✷ COOKING 30 MINS
INGREDIENTS
150g pepperoni slices
1 tbs extra virgin olive oil
1 red onion, halved, thinly sliced
200g small button mushrooms, halved
1 green capsicum, deseeded, finely chopped
1 tbs pizza sauce
500ml (2 cups) saltreduced chicken stock
375ml (11⁄ 2 cups) passata
400g can diced tomatoes
200g dried small shell pasta
2 tbs finely chopped fresh oregano leaves, plus extra leaves, to serve
155g (1 1⁄ 2 cups) pre-grated pizza cheese blend
METHOD
1 Reserve 10 pepperoni slices. Cut the remaining pepperoni slices in half.
2 Heat the oil in a large deep ovenproof frying pan over high heat. Add the onion, mushroom, capsicum and halved pepperoni slices. Cook, stirring occasionally, for 5 minutes or until the vegetables begin to brown. Add the pizza sauce. Stir until combined. Add the stock, passata and tomatoes. Bring to a simmer. Add the pasta and oregano. Season then stir until combined.
3 Cover and reduce heat to medium-low. Cook, stirring every 5 minutes, for 15 minutes or until the pasta is almost al dente. Cook, uncovered, for a further 4 minutes or until the mixture thickens and pasta is al dente.
4 Preheat grill on high. Smooth the surface of the pasta mixture. Scatter over the cheese then top with the reserved pepperoni. Grill for 2 minutes or until the cheese is melted and golden. Season and sprinkle with extra oregano to serve.
USE IT UP
It's time for a fridge raid! Have a squiz in your crisper and see what you've already got. Just use 350g of chopped zucchini, carrot, leek, celery, or any colour capsicum – any of these would go very nicely in this pizza pasta sauce.
Easy to make, economical ingredients and the family loved it.
Gregc01
PeARL COUSCOUS CARBONARA RISOTTO
SERVES 4 ✷ PREP 5 MINS ✷ COOKING 25 MINS
INGREDIENTS
1 tbs olive oil
4 bacon rashers
