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If you are a pepperoni loving family, this budget-friendly 25-minute cheesy one-pot
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pepperoni pasta is for you. You're also going to love that there's hardly any prep work involved
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with this family dinner, making it perfect for weeknights. To start, finely dice your onion and
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then add just half a tablespoon of olive oil to your pan, followed by the onion. Fry for around
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five minutes over a low heat until softened. Then add your two crushed garlic cloves and fry for a
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the minutes stirring. Next add in your litre of hot water and crumble in your chicken stock cube
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Stir until dissolved. Then add in your passata or tinned tomato sauce if you're in the US
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followed by a generous pinch of sugar, a teaspoon of dried mixed herbs, a little bit of salt
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black pepper and your pasta. Give it all a really good stir and then bring to the boil over a high
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heat. Once bubbling, reduce heat to medium and cook over a rolling boil, stirring often until
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the pasta is cooked through and the liquid is mostly absorbed, which will take about 13 to 15
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minutes depending on which pasta you use. Whilst that's cooking, take your pepperoni out of the
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packet and cut it into thirds. If they're large slices, if they're smaller, you can just cut them
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in half, then simply separate with your fingers. Once the pasta is done, stir through the cheese
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until melted and nice and creamy. Finally add your pepperoni and fold through briefly
