Belated Thursday is for Cooking

Ex was busy being dragged into the 21st century, phone-wise, and let TifC slide. She’ll make it up by posting up this weekend. I have a great recipe for a Ninja Foodi, but since not everyone has one of the things, I’ve modified it to work on a stove top and finish in the oven.

PEPPERONI PIZZA PASTA

You’ll need:
• 1 lb. Italian Sausage
• 1 large onion, diced
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 6 large cloves garlic, minced or pressed
• 1 cup red wine
• 1 can (28 ounces) peeled San Marzano tomatoes
• 1 can (28 ounces) San Marzano tomato puree
• 2 cups chicken stock
• 1 box (16 ounces) dry pasta shells
• 4 cups shredded mozzarella cheese, divided
• 1 package (6 ounces) thin-sliced pepperoni

You’ll do:

1. In your cooking pot, saute sausage until browned and crumbled. Remove to a plate lined with paper towels.

2. Add onion and olive oil to the pot. Cook until onions are translucent. Add salt, oregano, basil, black pepper, and crushed red pepper. Continue cooking, stirring occasionally until onions are lightly browned, about 5 minutes.

3. Add browned sausage, garlic. wine, tomatoes, tomato puree, chicken stock to the pot and stir to combine. Bring to a simmer, cover. Simmer for an hour, stirring occasionally.

4. In a second pot, prepare the pasta. If I have to tell you how to do this, you likely shouldn’t be allowed outside with out an escort. Drain when al dente and add to the pot.

5. Stir the sauce with a wooden spoon, crushing tomatoes in the process.

6. Cover pasta mixture with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.

7. Preheat oven to 400 degrees and cook until cheese is melted and browned.

8. Serve immediately.

Crusty bread, a bold red vino and good company to go with. Enjoy!

Category: Feel Good Stories