Pepperoni Pasta

One of the many joys of pasta is your only limit is your imagination or your picky eaters. Don't let picky eaters hold you back!

Did you know that pepperoni isn't just for pizza or cold pasta salads? Throw some in a skillet and brown them up over medium-high heat. Remove and drain on a paper towel, but leave that little bit of pepperoni oil rendered to flavor the rest of your dish.

Add 1 tablespoon of extra virgin olive oil to the skillet, 2 chopped shallots and a handful or two of sliced baby bella mushrooms. Saute until the shallots are wilted and the mushrooms have browned.

I had a couple of sun-dried tomatoes left overin the fridge, so I threw them in the skillet too along with 1 tablespoon of minced garlic. While the veggies are cooking, cook and drain 1/2 lb. gemelli pasta.

Once the veggies are sauteed, add 1 tablespoon of Herbs de Provence, 1/4 cup dry white wine, 1/2 cup of heavy cream, 1/4 teaspoon red pepper flakes and 1/2 cup of grated percorino romano cheese into the skillet. Stir to combine. Season with salt and white pepper to taste.

Add your drained pasta to the sauce and toss to coat evenly. Garnish with some freshly chopped parsley and some Percorino Romano cheese.

They will fall in love with you because you gave them pepperoni!