There are many pepperoni enthusiasts across the country – and I am among its most ardent fans. This is my favorite pizza guaranteed by giant; Nothing else compares. Unless I share a pie with someone who cannot eat it, “Roni is my choice 95% of the time. I even weigh my desire to see a friend who cannot participate in my obsession for these deliciously spicy little rounds to decide to find themselves in a pizzeria in the first place. My passion is this fervent. For me, Pepperoni is perfect.
But the sharp red sausage does not need to be limited to “ZA (and the occasional Italian sandwich) – it can do so much more. Clip it like a garnish for salt porridges. Incorporate it into savory bakery products. Or include it in this cooking of pasta that is easy to assemble with tomato sauce and mozzarella cheese.
The pepperoni is most often made from pork, beef or a combination of the two. (The pepperoni of turkey is also an option for those who abstain from pork.) It is mainly seasoned with Paprika, which is responsible for the red shade of sausage, alongside garlic and other herbs and spices. “Once it is packed in sausages, the mixture is aged for several days before being smoked and dried,” wrote the journalist Alma downstairs in Bon Appétit. “Throughout this process, the sausages undergo light fermentation, during which lactic acid accumulates, contributing to the deep tangy flavor, and the water is lost, creating the dense and soft texture that we love.”
In this recipe, the chopped pepperoni is mixed in a dish of casserole dish with two types of canned tomatoes and the aromas that you generally find in a pizza sauce: garlic powder, dried oregano, sugar and crushed red pepper. (I appreciate a moderate spice level, but I kept the amount of red pepper flakes crushed small in the recipe to make it more suitable for children and to allow you to adjust it to your tastes – and to your family -.)
Then, a whole book of dried pasta is added. I landed on Fusilli (AKA Rotini) for an easy -to -mix shape and a thickness that will not turn quickly into porridge in the oven. (No, you don’t need to boil the pasta first.) You can use the shape of pasta you want, but note that you will have to adjust the cooking time for different thicknesses. And I will warn against the thinnest forms to allow the time of tomatoes to brush their canned taste without the pasta becoming too soft. (I tried the broken angel hair in my initial test, which resulted in a dense, almost spongy texture, similar to Mochi.)
Hot water is added to cover the pasta before the cooking dish is well sealed with aluminum foil and placed in a hot oven. In this case, “hot water” does not mean what you get the tap. According to the environmental protection agency: “Hot water dissolves faster than cold water and is therefore more likely to contain larger amounts of lead. Never use hot water tap water to drink, cook or make baby formulas. ” Instead, heat cold tap water in the microwave, on the stove or in an electric kettle for consumption.
Once the pasta is al dente, sprinkle with mozzarella everywhere and organize a few additional pepperoni slices – just like a pizza. (I am generally a defender of the shredding of your own cheese, but in this case, for reasons of convenience and since we make it melt in the oven instead of trying to make a smooth sauce, the bags in bag are very good.) Then pass it under the grill. This cooking of pasta inspired by pizza is warm and comforting, and it meets in a single dish. And if you are a lover of the pepperoni like me, it will make you want to continue taking another bite.
Dried pasta is added directly to the pan before embarking on the oven. (Tom McCorkle / For Washington Post)
Pepperoni bake pasta
This saucepan channels pizza flavors in Pepperoni in cooking pasta during the week. Part of the appeal of this recipe is that everything, including dry pasta, is cooked in the cooking dish. Serve with a side salad or steamed vegetables for a full meal.
Made 6 to 8 portions (a saucepan of 9 by 13 inches)
INGREDIENTS
1 (6 ounces) packet of sliced pepperoni, divided
1 (28 ounces) can crush tomatoes, preferably without salt
1 (8 ounces) can sauce tomato, preferably without salt
1 1/2 teaspoon of dried oregano
1 teaspoon of garlic powder
1 teaspoon of granulated sugar
1/2 teaspoon of fine salt, more to taste
1/2 teaspoon of freshly ground black pepper, more to taste
1/4 teaspoon of crushed red pepper flakes, more to taste
Dried fusilli of 1 book
3 cups of water, heated
8 ounces (2 cups) Mozzarella cheese with low rechoatured cormotherapy (entirely or in Kim)
INSTRUCTIONS
1: Position a grid in the middle of the oven and preheat at 400 degrees.
2: Dice two thirds of the pepperoni; Reserve the rest. In a 9 -inch saucepan by 13 inches or a similar -sized saucepan, add the crushed tomatoes, tomato sauce, oregano, garlic powder, sugar, salt, black pepper, red pepper and diced pepper and stir to combine. Taste and season with more salt, black pepper and red pepper flakes, as you wish. Add the pasta and stir gently to combine. Add the water, tapping the pasta to make sure it is completely overwhelmed. Closely cover with aluminum foil and cook for about 35 minutes, or until the pasta is al dente.
3: Take the dish out of the oven and remove the aluminum foil. Stir the pasta, sprinkle the mozzarella on top and disperse the reserved pepperoni. Lift the 5 or 6 inch rack carefully from the grill element and preheat the grill at high. Turn the baking dish turn over and grill for about 3 minutes, or until the cheese is golden in places. (If your grill is at the bottom, transfer the cooking dish to the flesh drawer.) Let stand for 5 to 10 minutes before cutting and serving hot.
Substitutes: Instead of canned tomatoes and seasonings, you can use 36 ounces of your favorite bite sauce. Fusilli can be replaced by any other short pâté. Mozzarella can be replaced for another melting cheese. The pepperoni can be replaced by soppressata (spicy or not) or other types of salami. Instead of the dried oregano, you can use 1 tablespoon of chopped fresh oregano leaves.
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