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Source: Food and Wine Quick from Scratch

Cavatappi with Pepperoni
Pepperoni gives this delicious sauce a kick! The kids will love this -- a tempting change from the more expected meatballs or sausage.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 24 minutes
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4 ounces thinly sliced pepperoni, slices cut in half
2 tablespoons olive oil
1 large onion, chopped
1 green or red bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups canned tomatoes, with juice (one 16-ounce can)
3/4 teaspoon salt
3/4 pound cavatappi, or another tubular pasta
3 tablespoons chopped flat leaf parsley




In a large frying pan, saute the pepperoni over moderate heat until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour off the fat from the pan and wipe the pan clean.

In the same pan, heat the oil over moderately low heat. Add the onion and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the tomatoes with their juice, breaking them up. Add the salt, cover, and simmer over low heat for 10 minutes.

In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes. Drain and toss with the sauce, the pepperoni, and the parsley.


Wine Recommendation: Look for a gulpable, fruity merlot to go with this full-flavored dish. Try a version from California or experiment with a bottle from Chile or Argentina.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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