Twice Fried Pasta

One of my favorite dinners growing up was Twice Fried Pasta. It was something my mother just whipped up one night, this was probably the original “Crap in a Pan“. For some reason I haven’t had it in years so I attempted to recreate it from memory. The result was just as good as I remember if not better. This has to be one of the easiest dinners I’ve made in a long time and is great as leftovers either warmed up or even served cold.



  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Jalapenos-seeded
  • ½ a Small Yellow Onion
  • 3 Large Cloves Garlic
  • 1 C. Chicken Broth (DO BULLION EQUIVILANT)
  • ¼ T. Butter
  • 2 T. Olive Oil + 3 T. for Pasta
  • 2 C. Mushrooms
  • ½ C. Shredded Parmesan Cheese
  • 1 Box Rontini Noodles





  1. Blacken your bell peppers on the open flame of your stovetop or grill. (See my Roasted Bell Peppers post for instructions)
  2. Boil your noodles in 4 cups of water with the bullion in it until al dante.
  3. Drain and toss your noodles in 3 T. olive oil then set aside.
  4. In a Chopper (if you have one) or a food processor dice up your garlic, onions and jalapenos. (you can do this by hand, I’m just a little lazy when it comes to this step)
  5. Heat two tablespoons olive oil with your butter in a large frying pan.
  6. Add onion garlic and jalapenos to the pan and cook until fragrant.
  7. While this is going on remove core/seeds and slice up your bell peppers into bite size pieces.
  8. Add your bell peppers, pasta and mushrooms to your pan.
  9. Over medium/low heat allow your mushrooms and pasta to fry up and get a good crisp. (stirring only to keep your ingredients from burning.)
  10. Dump your pan contents into a bowl and toss with your parm cheese. You can add additional olive oil if you feel you need to, I like mine more dry.
  11. Serve and enjoy!

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