Pepperoni Pasta

Keith came up with this and we eat it a lot. You can use normal pepperoni and thats how Keith likes it but I think it's a little nicer to use some special salami. Using some salami from Salumi Artisan Cured Meats makes this extra good.


8 oz spaghetti
3 cloves garlic chopped
1 onion diced
2 oz pepperoni or salami,
1 tbsp italian seasoning
1 tbsp extra virgin olive oil
1 tbsp butter
1 tsp sliced red chilies/red pepper flakes
1 tsp garlic oil (optional)
2 tbsp parmesan cheese
salt and pepper to taste

1. boil pasta in salted water (it should taste like ocean water) until al dente. you can add some olive oil to the boiling water to prevent foam overs.
2. in a separate pan add the olive oil, butter, garlic, onion, chilies, and italian seasoning fry for about 2 minutes or until fragrant.
3. add in the pepperoni/ salami and continue to fry until the meat takes a bit of color.
4. turn down the heat down to low and toss in the pasta. mix the ingredients and pasta well for a minute. turn off the fire and add in the parmesan. stir well and serve. add extra cheese if desired.