Saturday, January 26, 2013

Pizza Spaghetti

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.
Pizza Spaghetti
Adapted from Fake Ginger
Total time: 40 minutes
Serves: 4

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.

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