Make sure you use a good-quality, spicy pepperoni here. You can get it at Italian markets and upscale grocery stores. Yield is 4 servings.
ingredients
directions
Heat a medium nonstick saute pan on medium heat.
Add the pepperoni and saute until crisp and browned, about 4 minutes.
Drain on paper towels.
Heat the olive oil in the same pan on medium-low heat and add the onion, bell pepper and garlic.
Saute 5 minutes or until softened.
Add the tomatoes and their juice, crushing them with your hands as you put them in the pan.
Simmer for about 20 minutes or until the sauce has thickened.
Add the pepperoni back to the pan along with the marjoram and oregano.
Bring a large pot of salted water to a boil.
Add the cavatelli and cook for 8 minutes or until al dente (if using fresh cavatelli, cook about 4 to 5 minutes or until al dente).
Drain and pour the sauce over.
Garnish with the chopped parsley and Parmesan.
Season with salt and pepper to taste.