California Central Coast Recipes
Spaghetti with Pepperoni Tomato Sauce
Spaghetti with Pepperoni Tomato Sauce is a life-savior on those days that you're running late because you stayed too long at the swimming pool or beach. This recipe is a "no-brainer" to throw together and it's one that you can have the ingredients on-hand for any emergency supper. I like to have a stick of "Boars Head" Pepperoni on hand in the fridge for anytime I'm in the mood for a little kick without much fuss. This is SO easy to throw together! All you need is a good-quality stick of Pepperoni, some garlic, a good can of whole tomatoes, a teaspoon or so of dried oregano, a little parsley and extra virgin olive oil to make a deep rich-flavored sauce that make your guests think you toiled for a couple hours.--Hardly! You can throw this one together in a matter of minutes. The trick to make this sauce taste so good is to finely dice the pepperoni to help expedite the flavor-transfer from the pepperoni to the entire sauce. You do this simply by slicing the pepperoni link lengthwise, then quartering each lengthwise section some more and slice bite-sized pieces. While your pasta water boils, you can easily prepare the sauce. (Remember, if it gets too hot in the kitchen, you can also boil your water on the grill.)
Preparation time: 10 minutesCooking time: 20 minutes
1/2 link long Boars Head Pepperoni , cut lengthwise in half, then quartered and diced
3 to 4 Tablespoons Extra virgin Olive Oil
5 cloves garlic , chopped
1 28 ounce can Cento Italian Style Whole Tomatoes , any basil discard and lightly chop the tomatoes,reserve juices if needed
1-1/2 teaspoons Dried Oregano
Freshly cracked Black Pepper
1/2 cup Italian parsley , rinsed, blotted and chopped
Parmesan Cheese for topping each serving available at the table
6 ounces dried uncooked spaghetti
1 In a large non-reactive (stainless is best) saucepan, heat olive oil over medium –low heat. Add garlic and let cook until fragrant (one to two minutes.) Do not brown garlic. Add the lightly chopped tomatoes. Stir- picking up bits of the garlic from the bottom of the pan to disburse evenly.
2 Continue to cook and pick up bits of ingredients up through the sauce until the sauce thickens just a bit but the tomatoes' chopped pieces still maintain their form.
3 Add in the diced pepperoni scattering it over the sauce. Stir well to distribute evenly throughout the sauce.
4 Add your Oregano and continue to cook on a low simmer.
5 Add in some freshly cracked black pepper and stir and let cook some more.
6 In the meantime, cook pasta in boiling salted water as directed on package. When the pasta is almost done, add the Italian parsley to the pepperoni sauce and stir to distribute evenly.
7 Taste and correct seasoning of the sauce to personal preference.
8 When pasta is al dente, drain pasta and add to the pepperoni sauce. Toss well to evenly distribute the pasta throughout the sauce.
9 Serve family style or in individual pasta bowls or plates. Top each portion with a little extra parsley for garnish.
10 Have Parmesan cheese available for topping each portion at the table.
Serve with a bold rustic wine such as a Sangiovese.