In food processor, pulse carrot and garlic until garlic is finely chopped. Add tomatoes and their juices, 2 tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper. Pulse until finely chopped.
Transfer sauce to medium saucepan and simmer 20-25 minutes or until thickened.
Meanwhile, heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as directed. Drain pasta and return to pot.
When pasta is almost done, in large skillet on medium, heat remaining 1 tbsp oil. Add pepperoni and cook 3 minutes or until it begins to brown. Add pepperoncini. Toss to combine. Add sauce, pepperoni mixture, and parsley to pot with pasta. Toss.
Originally Submitted
9/6/2013
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