Creamy Pepperoni Ziti
This recipe calls for two sauces – a red tomato sauce and a cream sauce. I can say this is my favorite pasta and the ultimate comfort food.
Creamy Pepperoni Ziti
Description
This recipe calls for two sauces – a red tomato sauce and a cream sauce
Ingredients
- 500 g./1 lb. 2oz. ziti or tube pasta
- ½ cup Parmesan cheese grated
For the red sauce:
- 1 onion finely chopped
- 2 cans 425 g./15 oz. each peeled tomatoes, finely chopped with their juice
- 3 garlic cloves crushed
- 4 tablespoons olive oil
- A dash dried thyme
- 1 teaspoon salt
For the cream sauce:
- 1 tablespoon butter
- 100 g./3.5 oz. pepperoni
- 1 onion finely chopped
- 1 cup mushrooms of your choice
- 1 cup heavy cream
- A pinch salt
Instructions
- Cook the pasta following package directions and drain.
For the red sauce:
- Place the olive oil in a skillet over medium heat and sauté the onion and garlic until tender.
- Add the tomato sauce with its juice and stir for 30 seconds.
- Season with dried thyme and salt. Reduce the heat to low, cover the pot, and simmer for 5 minutes.
- Using a blender, blend and set aside.
For the cream sauce:
- Sauté the onion with butter in a skillet over medium heat for 1 minute. Dice the pepperoni, add to the onion and stir for 2 minutes. Add the sliced mushrooms and stir for 1 minute. Pour in the heavy cream, season with salt, and bring to a boil. Simmer for 1 minute.
- Mix the red sauce with the cream sauce and whisk over medium heat for 1 minute.
- Add the cooked pasta to the sauce.
- Transfer to a large serving dish. Sprinkle Parmesan cheese on top and serve immediately.
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