Mike Isabella'S Pepperoni Sauce (For Pasta)

1. 1

   Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.

2. 2

   Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.

3. 3

   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.

4. 4

   Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.

5. 5

   Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.

6. 6

   The pepperoni slices will be soft, with a deeper color.

7. 7

   Remove from the heat.

8. 8

   Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.

9. 9

   The sauce is ready to use. Or cool, cover and refrigerate or freeze.

10. 10

    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.

11. 11

    He also recomends using San Marzano tomatoes for this recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.