Spicy Harissa and Pepperoni Pappardelle

Pappa al pomodoro is a Tuscan dish made with tomatoes, bread, garlic, basil, and olive oil. It's a simple and rustic dish, but it's also incredibly delicious and comforting.

The origins of pappa al pomodoro are unclear, but it is thought to have originated in the Tuscan countryside. The dish was likely created by peasants who used whatever ingredients they had on hand to make a filling and nutritious meal. Pappa al pomodoro is typically made with stale bread, which helps to thicken the soup and give it a hearty texture. The tomatoes provide a bright and acidic flavor, while the garlic and basil add depth and complexity.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound gluten-free pappardelle pasta
• 1/2 cup homemade harissa paste
• 1/4 cup extra virgin olive oil
• 8 ounces pancetta
• 8 ounces sliced pepperoni
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the pasta according to the package directions.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat.
3. Add the pancetta and cook until crispy, about 5 minutes.
4. Add the sliced pepperoni to the pan and cook until heated through, about 2 minutes.
5. Add the harissa paste to the pan and cook for 1 minute, or until fragrant.
6. Add the cooked pasta to the pan and toss to coat in the sauce.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley and grated Parmesan cheese.

Why It Works

• The combination of tomatoes, bread, and garlic creates a rich and flavorful broth.
• The stale bread helps to thicken the soup and give it a hearty texture.
• The basil adds a fresh and herbaceous flavor.
• The olive oil adds a silky smooth texture and a rich flavor.