Spicy Pepper Pennè
Ingredients:
8 ounces penne pasta, uncooked
⅛ teaspoon dried rosemary, crushed
1 package (3½ ounces) sliced pepperoni, halved
¼ cup sliced pepperoncinis
½ jar roasted sweet red peppers, drained and chopped
1¾ cup boiled water
¼ cup whipping cream
¼ cup grated Parmesan cheese
Instructions:
Origin of recipe: Amy Eagen— married to Timothy who brought this recipe to Elif’s shower so that we could add it to the cookbook.
8 ounces penne pasta, uncooked
⅛ teaspoon dried rosemary, crushed
1 package (3½ ounces) sliced pepperoni, halved
¼ cup sliced pepperoncinis
½ jar roasted sweet red peppers, drained and chopped
1¾ cup boiled water
¼ cup whipping cream
¼ cup grated Parmesan cheese
Instructions:
- In a large skillet layer the uncooked pasta, rosemary, pepperoni, pepperoncini, and red peppers.
- Add water and bring to a boil.
- Reduce heat, cover and simmer for 12 minutes or until pasta is tender.
- Add cream and cheese.
- Remove from heat and serve.
- Makes 4 servings.
Origin of recipe: Amy Eagen— married to Timothy who brought this recipe to Elif’s shower so that we could add it to the cookbook.