Pepperoni Angel Hair Food

PEPPERONI ANGEL HAIR

Steps:

• Cook the pasta according to package directions. Meanwhile, combine the cucumber, green pepper, pepperoni and olives in a large bowl. Drain pasta and rinse in cold water; add to pepperoni mixture. Drizzle with salad dressing and sprinkle with Parmesan cheese; toss to coat.

FIERY ANGEL HAIR PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
• Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

PEPPY PARMESAN PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat.

PEPPERONI ANGEL HAIR

Steps:

• Cook the pasta according to package directions.
• Meanwhile, combine the cucumber, green pepper and pepperoni in a large bowl.
• Drain pasta and add to pepperoni mixture.
• Top with the salad dressing and parmasean cheese; toss to coat.
• Serve.

ANGEL HAIR PASTA WITH CHERRY PEPPERS

Steps:

• In large pot (or wok), heat olive oil and add garlic; cook garlic over medium heat until it becomes fragrant (do not brown), then remove garlic and discard.
• Add cherry peppers and scallions and cook (over medium heat) until the pepper skins begin to bubble. Add everything else (thru parsley) except for the pasta and cheese; bring to boil.
• Reduce heat and simmer for 15-20 minutes. Meanwhile, boil pasta (salted water until al dente.) Drain pasta and add to sauce mixture, tossing until thoroughly mixed. Generously sprinkle with grated Romano or Parmesan cheese.