Instructions: Chop the onion. Halve, core, and seed the peppers. Cut the flesh into dice.

Heat the oil in a medium saucepan, add the onion and cook for 2 to 3 minutes until it starts to color. Stir in the bell peppers, tomatoes, tomato paste, and paprika, bring to a boil and simmer, uncovered, for about 15 to 20 minutes until reduced and thickened. Slice the pepperoni and stir into the sauce with 2 tablespoons of the chopped parsley. Season to taste with salt and ground black pepper. Meanwhile, cook the pasta in plenty of boiling salted water according to the instructions on the package. Drain well. Toss the pasta with the remaining parsley in a little extra olive oil. Divide among 4 warmed bowls and top with sauce.

Yield: 4 servings.

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