Happy Valentine's Day dear friends! I hope your day has been filled with those you love most. Ours has been great! My day started with roses and donuts, lovingly retrieved early this morning by my Valentine, who is making this a tradition :) We enjoyed a little quiet time together before Morgan got up and we talked to my Dad. Morgan came out to find a slew of gifts on her table from her many admirers.
Morgan got lots of good things, including two Disney movies, 10 Little Golden books, and a giant stuffed dog! I surprised Patrick with a PlayStation 3. This is what he thought of it. 
My present is the TV that he is playing his game on. After we opened up gifts, I took Morgan to the pool for some fun quality time, just mom and daughter. We had a blast!
We decided instead of waiting hours in line for a table at any restaurant in Morgantown that we would just eat in. I decided to make Patrick's favorite dinner, Spicy Pepper Penne Pasta. He surprised me by saying that HE wants to make it, with my watchful supervision. How nice!
Here's the recipe. Be careful, it can cause heartburn. I don't feed it to Morgan, but I reserve a little of the penne and cook it for her with either a pesto or red sauce.
Ingredients:
1 package (16 oz) penne or tube pasta
½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed
2 packages (7 total ounces) sliced pepperoni, halved
½ cup sliced pepperoncinis*
7 oz (1 jar) roasted sweet red peppers, drained and chopped
3 ½ cups boiling water
½ cup whipping cream
½ cup grated Parmesan cheese
1) In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncinis and red peppers (in this order).
2) Add water, bring to a boil.
3) Reduce heat; cover and simmer for 12 minutes or until pasta is tender (I simmer mine longer…about 20 minutes until there is almost no water left in the bottom of the skillet)
4) Whisk together cream and Parmesan cheese; pour over skillet mixture. Toss to coat.
*Look for pepperoncinis (pickled peppers) in the pickle and olive aisle in the grocery store.
**This dish can be pre-prepped. If you pre-slice the ingredients you can easily throw this together after work for dinner. If you don’t pre-prep, make this recipe on a weekend!
Prep Time: 30-45 minutes Bake Time: 30 minutes
1 package (16 oz) penne or tube pasta
½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed
2 packages (7 total ounces) sliced pepperoni, halved
½ cup sliced pepperoncinis*
7 oz (1 jar) roasted sweet red peppers, drained and chopped
3 ½ cups boiling water
½ cup whipping cream
½ cup grated Parmesan cheese
1) In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncinis and red peppers (in this order).
2) Add water, bring to a boil.
3) Reduce heat; cover and simmer for 12 minutes or until pasta is tender (I simmer mine longer…about 20 minutes until there is almost no water left in the bottom of the skillet)
4) Whisk together cream and Parmesan cheese; pour over skillet mixture. Toss to coat.
*Look for pepperoncinis (pickled peppers) in the pickle and olive aisle in the grocery store.
**This dish can be pre-prepped. If you pre-slice the ingredients you can easily throw this together after work for dinner. If you don’t pre-prep, make this recipe on a weekend!
Prep Time: 30-45 minutes Bake Time: 30 minutes
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