Three Pepper Pasta with Crispy Pepperoni

Ingredients

• 1 Tbsp olive oil
• 3 oz. pepperoni
• 2 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 1/2 cup mild banana pepper rings
• 24 oz. pasta sauce
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/8 tsp red pepper flakes, optional
• 1 lb. thin spaghetti or angel hair pasta

Directions

1. Slice the green and red bell peppers into thin strips. Take about 1/2 cup of banana pepper rings out of their brine, then put all the peppers aside until you need them.
2. Fill a large pot with water and bring it to a boil for the pasta. Snap the long pasta in half before dropping it into the boiling water. Cook it until al dente, then pour it into a colander to drain.
3. Warm the olive oil in a large skillet set over medium heat. Add the pepperoni and cook, stirring now and then, until the edges crisp up, about 5 minutes. Transfer the pepperoni to a paper towel-lined plate so the extra oil can drain away.
4. Mince the garlic, then stir it into the oil left in the skillet. Cook for about 1 minute, just until it smells fragrant and turns tender, without letting it brown. Add the sliced peppers and keep cooking for 5-7 minutes, until they are just starting to soften.
5. Pour the pasta sauce into the skillet with the peppers, then add the basil, oregano, and red pepper flakes. Stir everything together and let the sauce warm through.
6. Put the drained pasta back in the large pot, then add the pepper sauce. Toss until the pasta is evenly covered. Stir in the crispy pepperoni, mix once more, and serve warm.