250g carsarecce or fricelli pasta
150g pepperoni sliced 2mm thick
200g speck cubes to 5mm
1 large red onion chopped
2 cloves garlic crushed
¼ cup sweet chilli sauce
2 birdseye chillies chopped very finely
2 large ripe tomatoes seeded & chopped
1 can diced tomatoes
2 tbs tomato paste
1 tsp sugar
2 tbs chopped basil
grated sharp parmesan to serve
“WHILE THIS IS TRADITIONALY A VERY SPICY DISH, YOU CAN HAVE IT AS 'HOT OR NOT' AS YOU WISH”
Slice the pepperoni into 2mm rounds and lay flat in a heated non stick pan. Cook for a couple of minutes and then turn each slice and cook for a couple more until just browned. Remove from pan and wrap tightly in kitchen paper until needed. Just before using unwrap the pepperoni and cut each slice in half.
Heat oil in a large deep pan and cook the onion and bacon until the onion is translucent. Drain off any excess fat.
Add the fresh and tinned tomatoes, pepperoni, garlic, chillies, sweet chilli sauce, sugar and paste. Simmer for 15 minutes, stirring regularly.
Cook pasta in a large saucepan of water until al dente, and pour into a colander. Place the colander back into the saucepan and cover with the lid, and allow to drain for 2 minutes. Ladle the pasta into the sauce, mixing after each spoonful so you do not have too much of either one.
Mix through the basil and warm through for a minute or so, then serve into bowls. Top with grated sharp parmesan, or serve parmesan on the side.
Serves four people.
Would like to give this a green light, but it needs just a touch of time.
AS THIS RECIPE IS PRESENTED, THE DISH WILL BE FAIRLY HOT, BUT YOU CAN REGULATE THE HEAT BY REDUCING THE CHILLI, THE SWEET CHILLI SAUCE, OR EVEN BUYING A MILDER PEPPERONI.
THE FRESH TOMATOES GIVE IT SOME GOOD TEXTURE, AND THE TINNED ONES GIVE A GREATER DEPTH OF TOMATO FLAVOUR.
YOU CAN USE THICKLY CUT BACON INSTEAD OF THE SPECK IF IT IS HARD TO FIND.