This might be KK's most favorite meal. Ever. I used regular spaghetti the first time I made this, but found a box of Barilla cut spaghetti in the back of the pantry and gave it a try on the second go round... much better! I can't find it in any other brand, but the cut spaghetti makes this dish much easier to serve. This evening, we enjoyed dinner with a bottle of 2007 Il Gioiello Zinfandel.
Adapted from Fake Ginger
Total time: 40 minutes
8 ounces cut spaghetti (or regular, but cut is WAY better!)
1 teaspoon olive oil
1 pound chicken sausage, casings removed
1 small onion, diced
2 cloves garlic, minced
24 ounce jar pasta sauce
1 tablespoon tomato paste
~30 slices of pepperoni
8 ounce package Italian blend shredded cheese
1, Cook spaghetti according to package directions. Drain and set aside.
2. Once pasta water boils, preheat oven to 350F.
3. In a large skillet, heat olive oil over medium heat. Add sausage and onion; crumble sausage and continue to cook until sausage is no longer pink. Add garlic and saute until garlic is fragrant, about 30 seconds. Add pasta sauce and tomato paste; stir to combine. Add spaghetti. Slice half of pepperoni in half and add to pasta mixture. Stir in half of the cheese.
4. Pour pasta into a large baking dish. Top with the rest of the cheese and pepperoni.
5. Bake for about 10 minutes or until cheese is melted. Let cool slightly before serving.