There are days when one looks in the fridge, the freezer and the cupboards and wonders what to prepare when it seems the fixings are scant. They are seldom scant, just saying it seems that way. The pantry always holds handsful of pastas in boxes as well as at least a can of tomatoes. The fridge is loaded with condiments.
Today the turkey pepperoni in the fridge tossed in with some caramelized yellow onion, red pepper flakes, fennel seeds, garlic, cinnamon, basil, oregano and a can of crushed tomatoes provided a fast red sauce. I scooped out all but enough for two servings, made a well in the middle, fried the one ounce chunk of cream cheese for a moment, then stirred it and the cooked, hot penne together in the big cast iron skillet.
It’s a longtime favorite 30-minute meal if one doesn’t take the extra time to caramelize the onion as I did today. Instead it takes about the same time to boil the water for the pasta and cook it as it does to brown the pepperoni and onion, add the garlic and spices and then the tin of crushed tomatoes. Salad and done. Formula 1 Monaco.
Ms Chef in Seattle 