Pepperoni Sliced

Pepperoni Sliced

Pepperoni Sliced

R38.75R155.00 Incl. VAT

In stock
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R38.75R155.00 Incl. VAT

Choose between 250g, 500g or 1kg portion

SKU: 180 Category:
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Description

Pepperoni is an American variety of salami, made from a cured mixture of pork and beef seasoned with paprika or other chili pepper – sliced

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg
Portion Size

, ,

Pepperoni Pizza Baked Pasta

Ingrediants:

  • Olive oil, for greasing the baking dish
  • 1 pound dried rotini pasta
  • 32 ounces marinara sauce, divided
  • 2 teaspoons dried oregano
  • 4 ounces thinly sliced pepperoni
  • 2 cups shredded mozzarella cheese, divided

Instructions:

  1. Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a 9×13-inch baking dish with olive oil; set aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than suggested on package instructions until it’s very al dente, as it will keep cooking when baked. Drain well.
  3. Transfer the pasta to a large bowl. Add 3 cups of the sauce and oregano and stir until combined. Stir in the pepperoni.
  4. Pour half of the pasta mixture in the prepared baking dish and spread into an even layer. Sprinkle with 1/2 of the cheese. Top with the remaining pasta. Spread the remaining sauce in an even layer over the pasta. Sprinkle with the remaining cheese.
  5. Bake until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.

 Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Source: thekitchn.com

 

 

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