Chef Isabella’S “Now-Famous” Pepperoni Sauce

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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