Directions:
- Peel and dice the onion. Core and dice the bell peppers.
- Heat the oil in a skillet over medium heat. Add the onion and cook for about 2 minutes.
- Add the peppers and garlic. Cook for another couple of minutes.
- Add the tomato puree and paprika to the pan and simmer for about 10 minutes, until the sauce has thickened.
- In a separate pan, start cooking the pasta according to the directions on the packet.
- After the tomato puree mixture has simmered for 10 minutes, add the pepperoni.
- Continue to simmer for at least 5 minutes (to allow the pepperoni flavour to infuse), until the pasta is cooked.
- Divide the drained pasta among four warmed plates and top with the pepperoni mixture. Top with a sprinkling of parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 775.63 Kcal (3247 kJ) | ||
| Calories from fat | 251.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.91g | 43% | |
|---|---|---|---|
| Cholesterol | 44.1mg | 15% | |
| Sodium | 1414.59mg | 59% | |
| Potassium | 588.01mg | 13% | |
| Total Carbs | 112.09g | 37% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 17.74g | 71% | |
| Protein | 21.67g | 43% | |
| Vitamin C | 72.7mg | 121% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 27.4mg | 152% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 174.7 Kcal (731 kJ) | ||
| Calories from fat | 56.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 43% | |
|---|---|---|---|
| Cholesterol | 9.93mg | 15% | |
| Sodium | 318.62mg | 59% | |
| Potassium | 132.44mg | 13% | |
| Total Carbs | 25.25g | 37% | |
| Sugars | 0.78g | 14% | |
| Dietary Fiber | 4g | 71% | |
| Protein | 4.88g | 43% | |
| Vitamin C | 16.4mg | 121% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 6.2mg | 152% | |
| Calcium | 6.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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