Back to The Toughs Home Page





Pepperoni pasta

Serve 4


  • 200g pepperoni, sliced quarter of an inch think
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 red pepper, sliced thinly
  • 1 yellow pepper, sliced thinly
  • 2 cloves garlic, crushed
  • 1 and a half  teaspoons fennel seeds
  • 2 teaspoons paprika
  • 397g can chopped tomatoes
  • 1 x 284ml tub of fresh chicken stock
  • 1 teaspoon dark brown soft sugar
  • 2 tablespoons of tomato ketchup
  • salt and freshly ground black pepper
  • 300g fusilli pasta
  • fresh Parmesan


  1. Heat the oil in a large frying pan. Add onions to the frying pan and fry until softened and browned

  2. Add the peppers and fry for a further 3-4 minutes

  3. Stir in the remaining ingredients (except the Parmesan) and add seasoning to taste

  4. Bring to boil, reduce the heat and simmer uncovered for 25 minutes, stirring occasionally, until the sauce is reduced and thickened

  5. Add to the pepperoni to the sauce

  6. Cook the fusilli pasta until al dente

  7. Serve the pepperoni pasta sauce with the fusilli pasta

  8. Sprinkle with Parmesan cheese to taste