Ingredients: |
Ingredients: 6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium garlic cloves, cut into very thin slices
1 lb. pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted (see NOTE)
1 teaspoon crushed red pepper flakes
8 -12 ounces canned San Marzano imported Italian plum tomatoes, chopped, with their juices
1 1/2 cups low sodium chicken broth
1 fresh bay leaf
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Directions: |
Directions:1. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
2. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
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. Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
5. 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.
6. Remove from the heat.
7. Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
8. 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. |
This recipe for Mike Isabella's Pepperoni Pasta Sauce is from