Pasta with pepperoni from the NYT (I have made it a couple of times before). A lot of flavor from not many ingredients. The only change I made was adding rosemary and cutting back on the fennel seeds (which can take over the dish). The recipe calls for 6 ounces of pepperoni and I never use that much but I can see how it would be good. I also made a salad with nice farm lettuce.
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