Spicy Pepperoni Pasta Sauce
Experience the irresistible flavors of this Spicy Pepperoni Pasta Sauce, inspired by renowned chef Mike Isabella’s acclaimed recipe from Top Chef All-Stars. This bold and hearty sauce combines rich pepperoni, aromatic garlic, and a blend of flavorful spices, creating a delightful accompaniment for your favorite pasta. Its deep, savory notes are perfect for drizzling over grilled chicken or braised pork, making it a versatile dish that's sure to impress. Make this sauce ahead of time to savor its robust taste—it can be refrigerated for up to 3 days or frozen for up to 3 months. Each bite is a journey into bold Italian flavors, accented by toasted fennel and a hint of spice.
4
Servings
520
Calories
9
Ingredients
Ingredients
Extra-virgin olive oil
6 tablespoons (none)
Small onion
1 (cut into small dice)
Medium garlic cloves
5 (cut into very thin slices)
Pepperoni
1 lb (cut into thin slices)
Fennel seed
1 teaspoon (toasted)
Crushed red pepper flakes
1 teaspoon (none)
Canned imported Italian plum tomatoes
8-12 ounces (chopped with juices)
Low sodium chicken broth
1 1/2 cups (none)
Fresh bay leaf
1 (none)
Instructions
1
In a large, heavy-bottomed pot, heat the extra-virgin olive oil over medium heat until shimmering.
2
Add the diced onion and thinly sliced garlic to the pot. Sauté for 5 to 10 minutes, stirring often, until they turn golden and fragrant.
3
Incorporate the pepperoni slices into the pot, cooking them for about 5 minutes until they are fragrant and evenly coated in the oil.
4
Add the toasted fennel seeds and crushed red pepper flakes, stirring for an additional minute to release their flavors.
5
Stir in the chopped canned Italian plum tomatoes along with their juices, followed by the low sodium chicken broth and the fresh bay leaf. Mix well to combine all ingredients.
6
Once the mixture begins to bubble at the edges, reduce the heat, cover the pot, and let it simmer for approximately 45 minutes. Stir occasionally to prevent sticking.
7
After 45 minutes, the pepperoni should be soft, and the sauce will be deep in color. Remove the pot from heat.
8
Puree the sauce using a food processor or a high-powered blender, working in batches as necessary, and including the bay leaf. Blend until smooth and velvety.
9
The sauce is now ready to be used, or you can let it cool before transferring it to an airtight container to refrigerate or freeze.
Nutrition Information
42g
Fat
19g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Pepperoni Pasta Sauce?
It is a bold and hearty sauce inspired by chef Mike Isabella's recipe from Top Chef All-Stars, featuring rich pepperoni, garlic, and toasted fennel.
Who is the chef behind the original inspiration for this recipe?
The recipe is inspired by renowned chef Mike Isabella.
What are the primary flavors in this sauce?
The sauce features deep, savory notes of pepperoni, aromatic garlic, toasted fennel, and a hint of spice from red pepper flakes.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in a serving of this sauce?
There are 520 calories per serving.
What is the fat content per serving?
Each serving contains 42g of fat.
How many carbohydrates are in each serving?
There are 19g of carbohydrates per serving.
How much protein does this sauce contain per serving?
Each serving provides 13g of protein.
What type of oil should be used?
The recipe calls for 6 tablespoons of extra-virgin olive oil.
How should the onion be prepared?
One small onion should be cut into a small dice.
How many garlic cloves are needed and how are they prepared?
The recipe requires 5 medium garlic cloves, cut into very thin slices.
How much pepperoni is used in this sauce?
You will need 1 lb of pepperoni, cut into thin slices.
How do I prepare the fennel seeds?
Use 1 teaspoon of fennel seeds that have been toasted.
What kind of tomatoes are best for this recipe?
The recipe suggests 8-12 ounces of canned imported Italian plum tomatoes, chopped with their juices.
What type of broth is included in the ingredients?
1 1/2 cups of low sodium chicken broth are used.
How long should the onions and garlic be sautéed?
Sauté them for 5 to 10 minutes until golden and fragrant.
How long do you cook the pepperoni in the pot?
Cook the pepperoni slices for about 5 minutes until fragrant and coated in oil.
When should the fennel and red pepper flakes be added?
Add them after the pepperoni and stir for one minute to release their flavors.
What is the simmering time for this sauce?
The sauce should simmer covered for approximately 45 minutes.
Should I remove the bay leaf before blending?
According to the instructions, you should include the bay leaf when pureeing the sauce for a smooth and velvety finish.
What tools can I use to puree the sauce?
You can use a food processor or a high-powered blender, working in batches if necessary.
Can this sauce be made ahead of time?
Yes, it is a great make-ahead dish that can be refrigerated or frozen.
How long can I store the sauce in the refrigerator?
The sauce can be refrigerated in an airtight container for up to 3 days.
Is this pepperoni sauce freezer-friendly?
Yes, it can be frozen for up to 3 months.
What dishes pair well with this sauce besides pasta?
It is excellent drizzled over grilled chicken or braised pork.
How many ingredients are in this recipe?
There are a total of 9 ingredients.
What gives the sauce its spicy kick?
The heat comes from 1 teaspoon of crushed red pepper flakes.
What is the texture of the finished sauce?
After blending, the sauce should be smooth and velvety.
What heat level should I use to simmer the sauce?
After the mixture begins to bubble, reduce the heat to low to simmer.
Is this recipe considered a comfort food?
Yes, it is tagged as a comfort food due to its rich and savory Italian flavors.