Pepperoni Sauce Recipes

PEPPERONI 'N' TOMATO PASTA

Steps:

• In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender. , Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
• Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
• Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
• Serve immediately with a side salad or over pasta, with marinara spooned over the top.

PEPPERONI LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. , Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.

MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
• Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
• Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
• Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
• Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
• The pepperoni slices will be soft, with a deeper color.
• Remove from the heat.
• Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
• The sauce is ready to use. Or cool, cover and refrigerate or freeze.
• NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
• He also recomends using San Marzano tomatoes for this recipe.

SOUTHERN PEPPER SAUCE RECIPE

Steps:

• Clean jar, lid, and band and rinse well. Keep warm.
• Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.
• Cook over medium heat until it begins to boil.
• Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar
• Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as press peppers against opposite side of the jar.
• Wipe jar rim to clean. Place lid on top of jar and tighten ring.
• Allow jars to seal by setting on countertop to cool with about 1 inch in between each.
• Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.
• Store in dark, cool cabinet or pantry for up to a year.

PEPPERONI PENNE

Steps:

• Cook the penne according to the package directions.
• In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
• Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
• Add the drained pasta and toss, garnish with parmesan cheese.

HOMEMADE PEPPERONI

Steps:

• Gather the ingredients.
• Separately grind pork and beef through the coarse disk.
• Mix meats together with salt, sugar, cayenne, paprika, anise seed, garlic, red wine, ascorbic acid, and saltpeter in a large bowl.
• Spread mixture out on a large pan, cover loosely with waxed paper, and cure in refrigerator for 24 hours.
• Start with about 4 feet of casing. It's better to begin with too much than too little because any extra can be repacked in salt and used later.
• Rinse casing under cool running water to remove any salt stuck to it.
• Place casing in a bowl of cool water and let soak for about 30 minutes.
• After soaking, rinse casing under cool running water. Slip 1 end of the casing over faucet nozzle. Hold casing firmly on nozzle, and turn on cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of casing.
• Place casing in a bowl of water and add white vinegar; a tablespoon of vinegar per cup of water is sufficient. The vinegar softens casing and makes it more transparent, which makes pepperoni look better. Leave casing in water-vinegar solution until ready to use. Rinse well and drain before stuffing.
• Stuff sausage into casings and twist off into 10-inch links.
• Using cotton twine, tie 2 separate knots between every other link, creating pairs of links. Cut between the double knots. ​
• Tie a string to the center of each pair to hang sausages. Hang pepperoni to dry in a space that is 50 F to 55 F with 75 to 80 percent humidity for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.

PEPPERONI PASTA BAKE

Steps:

• Preheat oven to 375 degrees.
• Cook pasta in generously-salted water until al dente according to package instructions.
• While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
• Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Mix until well-blended.
• Transfer the pasta to a greased baking dish, and then sprinkle the remaining Mozzarella cheese on top. Bake uncovered for about 20-25 minutes, or until the cheese is melted and starts to brown around the edges.
• Serve immediately.

PEPPERONI BEEF SPAGHETTI SAUCE

Steps:

• Combine the first ten ingredients into a 3 quart saucepan.
• Add cooked meat, pepperoni and mushrooms.
• Simmer, uncovered, for 15 minutes.
• Serve over hot spaghetti noodles.

EASY CREAMY PEPPER SAUCE

Steps:

• Melt the butter in a frying pan then add the onion and saute until soft.
• Add the garlic and cook for another 30 seconds before adding the pepper and herbs.
• Gently toast the pepper until fragrant then pour in the cream.
• Season with lemon juice and salt and allow to simmer gently for 10-15 minutes until the sauce has reduced and thickened to your preference.
• Serve.

PEPPERONI SAUCE

Steps:

• 1. Toast the fennel seed in a small dryskillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. 2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers. 3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant. 4. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring. 5. Add the tomatoes and their juices (to taste), the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat. Working in batches as needed, transfer to afood processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use. Or cool, cover and refrigerate or freeze.

CHEF ISABELLA’S “NOW-FAMOUS” PEPPERONI SAUCE

Steps:

• In a pot, sweat onions in olive oil for five to seven minutes. Add garlic and continue to sweat for two minutes. Add the pepperoni and cook for about three more minutes. Add spices and cook for an additional minute. Add the crushed tomatoes with the juice and cook for five more minutes. Lastly, add chicken stock and simmer for 40 minutes. Remove the mixture from heat and puree in a blender. Season with salt and pass it through a fine china cap. Finally, add the splash of vinegar.