Ingredients: |
Ingredients: 12 oz. vermicelli or thin spaghetti Salt and pepper 4 oz. sliced deli pepperoni, chopped fine 1 onion, chopped fine 1/2 tsp. red pepper flakes 3 cans (14.5 oz. each) diced tomatoes 8 oz. (2 cups) shredded Mexican cheese blend 3/4 c. heavy cream 1/2 c. chopped fresh basil 1 1/2 cups water, plus extra as needed
|
Directions: |
Directions:To prepare oven, baking dish: Adjust oven rack to upper-middle position. Heat oven to 475º. Grease 9 inch pie plate with vegetable oil spray. Set aside.
To cook pasta: In large pot, bring 4 quarts water to a boil. Add pasta and 1 T. salt. Cook, stirring often, until nearly al dente. Drain pasta. Return to pot.
To make sauce: Meanwhile, in 12 inch skillet, cook pepperoni over medium-high heat for 2 minutes or until crisp. Stir in onion. Cook for 5 minutes or until onion softens. Stir in pepper flakes. Cook for 30 seconds. Stir in tomatoes. Simmer for 10 minutes or until sauce is thickened and reduced to 4 cups. Season with salt and pepper to taste.
To assemble pie: Add 2 cups tomato sauce, cheese, cream and basil to pasta. Toss to combine. Transfer pasta to prepared pie plate. Using spatula, press to flatten surface. Bake for 15 minutes or until golden and bubbling around edges. Cool for 10 to 15 minutes.
To finish and serve: While pasta bakes and cools, add water to remaining sauce in skillet. Simmer, mashing tomatoes with back of spoon, for 25 minutes or until sauce is smooth and thickened. (Note: Add extra water as needed to adjust consistency of sauce.) To serve, slice pie into wedges. Top with sauce. |