Ingredients:

  • 1 pound Dried Pasta (Penne or Ziti)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 2 Tbsp Tomato Paste (Double Concentrated)
  • 28 oz can Crushed Tomatoes (San Marzano style recommended)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/2 cup Vegetable or Chicken Stock
  • 1/2 tsp Granulated Sugar
  • Salt and Black Pepper, To taste
  • 6 oz Sliced Pepperoni, quartered
  • 2 cups Low-Moisture Mozzarella, shredded (divided)
  • 1/2 cup Parmesan Cheese, grated
  • 2 Tbsp Fresh Parsley or Basil, chopped (for garnishing)

Instructions:

  1. Preheat the oven to 375°F (190°C). Cook the pasta in generously salted water until al dente (about 2 minutes less than the package instructions). Drain well and set aside. Crucial step: The pasta finishes cooking in the oven.
  2. In a large saucepan, briefly sauté two-thirds of the quartered pepperoni slices over medium heat until they just begin to curl and release fat (about 2 minutes). Remove the pepperoni with a slotted spoon and reserve the rendered fat in the pan.
  3. Add the olive oil (if needed) to the saucepan with the reserved pepperoni fat. Sauté the diced onion until translucent (4–5 minutes). Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and stock. Add the dried oregano, basil, red pepper flakes, sugar, salt, and pepper. Bring the sauce to a gentle simmer. Reduce heat to low and cook, uncovered, for 15 minutes, allowing the flavours to deepen.
  5. Taste the sauce and adjust salt, pepper, or sugar as necessary for proper balance.
  6. Pour the sauce over the cooked pasta in a large bowl. Add the reserved sautéed pepperoni and 1 cup of the shredded mozzarella. Stir gently until everything is evenly coated.
  7. Transfer the sauced pasta mixture into a prepared 9x13 inch baking dish. Ensure the mixture is evenly distributed.
  8. Sprinkle the remaining 1 cup of shredded mozzarella and the grated Parmesan evenly over the top layer. Arrange the remaining raw pepperoni slices on top of the cheese layer.
  9. Bake for 15–20 minutes, or until the sauce is visibly bubbling and the cheese topping is melted, golden brown, and delightfully crispy around the edges.
  10. Remove the dish from the oven. Let it rest for 5 minutes before portioning. Garnish with fresh parsley or basil and serve.