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Italian Flag Pasta

January 8, 2009

Italian Flag Pasta


Originally uploaded by heyclaire

The Italian Flag Pasta

Didja ever have one of those nights when you are so exhausted that the thought of conjuring up another meal seems impossible? Yeah? Me, too! So, that’s what happened last night. Too tired to even think of cooking, but hubby’s stomach was growling. I looked in the fridge and found 1/2 carton of leftover beef stock, an unopened package of pepperoni, a little bit of ground walnuts ( left-over from my recent cookie-baking frenzy) and a half-head of garlic. So, I took it all out along with a package of frozen broccoli and less than 30 minutes later ( hah! to you, Rachel Ray! ) we had a darn good meal. Here’s what I did:


1 lb. thin spaghetti

1/4 lb. sliced pepperoni

1 large bag frozen broccoli

about 6 cloves garlic, sliced thin

2 or 3 TBSP. olive oil

1 or 2 cups beef stock

handful of ground walnuts, optional


Put a large pot of water on to boil. Meanwhile, heat the oil in a frying pan over medium/low flame while slicing the garlic. Add the pepperoni

(you can either leave it just in slices or turn those slices into a julienne as I did ) and cook until crisp. Add the garlic and stir. Let the garlic cook about 2 or 3 minutes and then add the broccoli and beef stock. Simmer while the spaghetti cooks.

To the large pot of boiling water, add a big pinch of salt and the spaghetti. Cook spaghetti until al dente and drain. Add to the broccoli mixture and serve with some grated cheese, if desired. Garnish with walnuts ( if you’ve got ’em! ).

Enjoy the pretty colors of the Italian flag that this meal presents!

One Comment leave one →
  1. January 15, 2009 2:23 am

    At first I was like, “Pepperoni? Really??” I never would have thought of putting that in a pasta. Then again, I’m not comfortable-enough of a cook to just take what I have in the fridge and create. But it sounds pretty good. And I wonder what other nuts you could add since I’m no walnut fan – though I guess ground might not be too bad.

    After reading this it made me think about Rachel Ray’s newest pasta dish that calls for “sopressata sticks”.

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