When it comes to quick and delicious dinner options, one - pot pasta recipes are a game - changer. They are not only easy to prepare but also minimize the number of dishes you have to wash. Today, we're going to explore a one - pot pasta recipe that packs a punch with the addition of hot giardiniera and spicy pepperoni.

Giardiniera is a pickled vegetable mix that typically includes peppers, celery, carrots, and olives, all marinated in a spicy brine. It adds a tangy, spicy, and crunchy element to the pasta. Spicy pepperoni, on the other hand, brings that classic Italian - American flavor with a bit of heat. Combining these two ingredients with pasta creates a dish that is both comforting and full of bold flavors.

To start this recipe, you'll need the following ingredients:

• 8 ounces of your favorite pasta (such as penne, fusilli, or rigatoni)
• 1 cup of hot giardiniera, drained
• 4 ounces of spicy pepperoni, sliced
• 2 cloves of garlic, minced
• 1 can (14.5 ounces) of diced tomatoes, with their juice
• 2 cups of chicken or vegetable broth
• 1/2 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

First, heat the olive oil in a large, deep skillet or Dutch oven over medium - high heat. Add the sliced pepperoni and cook until it starts to crisp up around the edges. This usually takes about 3 - 4 minutes. As the pepperoni cooks, it will release some of its delicious, spicy oil into the pan, which will infuse the entire dish with flavor.

Next, add the minced garlic to the pan with the pepperoni. Sauté the garlic for about 1 minute, or until it becomes fragrant. Be careful not to burn the garlic, as it can quickly turn bitter. Once the garlic is ready, add the drained giardiniera to the pan. Stir everything together and cook for another 2 - 3 minutes, allowing the flavors to meld.

Now, it's time to add the pasta. Pour the dry pasta into the pan with the pepperoni, giardiniera, and garlic mixture. Stir the pasta around to coat it with the oil and flavors in the pan. This step helps to toast the pasta slightly, which can enhance its flavor.

After the pasta is coated, add the can of diced tomatoes, including their juice, and the chicken or vegetable broth to the pan. Stir well to combine all the ingredients. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer for about 10 - 12 minutes, or until the pasta is al dente. Stir the pasta occasionally during this time to prevent it from sticking to the bottom of the pan.

Once the pasta is cooked, remove the pan from the heat. Stir in the heavy cream and the grated Parmesan cheese. The cream will add a rich, creamy texture to the sauce, while the Parmesan will give it a sharp, savory flavor. Season the pasta with salt and pepper to taste. You can also adjust the spiciness by adding more giardiniera or a dash of red pepper flakes if you like it extra hot.

Finally, transfer the one - pot pasta to serving bowls. Garnish each bowl with fresh basil leaves for a pop of color and a hint of freshness. This one - pot pasta with hot giardiniera and spicy pepperoni is perfect for a weeknight dinner when you're short on time but still want a delicious, satisfying meal. It's also great for feeding a crowd, as you can easily double or triple the recipe.

Whether you're a pasta lover or just looking for a new and exciting dinner idea, this one - pot pasta recipe is sure to become a favorite in your household. So, gather your ingredients, fire up the stove, and enjoy a bowl of this spicy, flavorful pasta.