Nate's Meat Filled,
Heart Attack Causing,
Totally Not Good For You And Probably Will Help Kill You Before You Turn 30,
MAN FOOD!Today's Recipe: Pepperoni PastaIngredients:
3oz Pepperoni (I use Meijer Brand cuz' it's cheap, and 1 package per meal)
1~2 Hand-fulls Shredded Mozzarella Cheese
1~2oz Aprox. Grated Parmesan Cheese
8oz of Riggatoni Pasta (1/2 standard 16oz box)
8oz of Pasta Sauce (I use Prego Traditional, but choose the sauce you prefer)
Garlic Festival Garli Ghetti (This stuff is great with pasta/pizza, check it out at garlicfestival.com)
Garlic Mist (you can find this at GFS with the butter sprays)
2 normal sized portions
1 large Man sized portion
1 hungry portion and 1 snackSteps:
Bring 16 oz of water to boil in a suitable pot
Season water to taste with Kosher Salt (table salt will do but Kosher salt will dissolve better)
While water is coming to a boil take a 2nd sauce pot, aprox the same size as the one you use for the water, put all Pasta sauce in this pot. Do not turn the burner on yet.
Put seasonings in the sauce, use as much garlic as you prefer, I prefer a lot so I use a lot. This is the Granulated Garlic and the Garli Ghetti.
Put the Parmesan cheese in the sauce, the more you use the thicker the sauce will be in the end.
Put the Mozzarella in the sauce, place more in the pot depending on how cheesy you prefer the sauce.
Stir the garlic and cheese into the sauce until well blended together.
Spray some Garlic Mist onto the top of the sauce (this adds a bit of extra garlic aroma that I prefer, and well, I love garlic)
Set the burner for the sauce pot to Med heat to begin heating it up.
Now begin putting the meat, pepperoni, into the sauce pot with the sauce. Separate the pepperoni from each other and place them individually into the pot, this will help allow all the pepperoni to integrate more evenly with the sauce.
Once all the pepperoni is in the pot, begin stirring and mixing the sauce until all the pepperoni is incorporated in with the sauce.
While you are putting the pepperoni in the sauce the water may begin to boil. Once the water begins to boil pour the Pasta into the water, stir the pasta around to make sure nothing is sticking to the bottom or sides of the pot.
Once the pasta is in the pot set the kitchen timer for 12 mins and cook the pasta for that long, stirring occasionally to keep the noodles from sticking together and to the pot.
While the pasta is cooking, keep the heat on the sauce until it begins to bubble. Once this is achieved, lower the heat slightly and stir the sauce in order to further mix the pepperoni into it. As the pepperoni warms up it will become easier to stir and incorporate into the sauce. Be careful with the heat on the pot as we do not want it to boil, but simply simmer. Boiling the sauce is messy ^^()
Once 12 mins is up take the pasta off the burner and strain the water from the pot. Place pasta in serving dish large enough for it, I usually prefer to use a metal mixing bowl myself.
Take the sauce off of the burner and pour it over the pasta. Once all the sauce is out (you will probably have to dig some pepperoni off the sides of the pot) mix up the noodles and the sauce together until well covered.
At this point, feel free to portion out the pasta as you see fit. Me, I eat it right out of the bowl and often times it makes 1 whole meal for me.
That's it. I developed this based off of a Lasagna Roll recipe one of my uncles taught me. I turned it into a real lasagna using pepperoni as the meat and then decided to make it into a pasta recipe. You can add or subtract items from the list as you prefer. I will double the ingredients when I want to make enough for left overs for lunch at work the next day. It goes really well with Dr. Pepper.