{"id":9927,"date":"2009-12-21T20:07:38","date_gmt":"2009-12-22T01:07:38","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9927"},"modified":"2009-12-21T20:09:28","modified_gmt":"2009-12-22T01:09:28","slug":"pepperoni-and-cabbage-pasta%e3%82%ad%e3%83%a3%e3%83%99%e3%83%84%e3%81%a8%e3%83%9a%e3%83%91%e3%83%ad%e3%83%8b%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9927&lang=en","title":{"rendered":"Pepperoni and Cabbage Pasta
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\"IMG_9575\"<\/a><\/p>\n

Pepperoni and Cabbage Pasta<\/strong>
\nLunch, December 20, 2009<\/em><\/p>\n

I never used pepperoni as an ingredient for anything other than pizza, probably because the connection between pepperoni and pizza is so strong. Yesterday I was looking for some protein to add to my pasta. I was first thinking about anchovy and then realized I had just used up the last anchovy can, and then I thought about bacon. We did have bacon in the freezer, but I wanted something a little different. Then, I found a bag of pepperoni left over from homemade pizza we made a while ago. I sliced pepperoni very thin and added to the cooked linguine which was already mixed with cooked chopped garlic and cabbage, and sun dried tomatoes. I then added oil from the sun dried tomato jar. I served it with Parmesan cheese and chopped sage. Other herbs like basil, parsley, thyme, will work well, too. The saltiness and spiciness from the pepperoni tasted great with the natural sweetness of the cabbage. <\/p>\n

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Pepperoni and Cabbage Pasta Lunch, December 20, 2009 I never used pepperoni as an ingredient for anything other than pizza, probably because the connection between pepperoni and pizza is so strong. Yesterday I was looking for some protein to add to my pasta. I was first thinking about anchovy and then realized I had just […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-9927","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9927"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9927\/revisions"}],"predecessor-version":[{"id":9943,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9927\/revisions\/9943"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}