Mike Isabella's Pepperoni Sauce (For Pasta)

Recipe by alligirl
READY IN: 1hr 10mins
YIELD: 4 1/2 cups




  • Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
  • Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
  • Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
  • Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
  • Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
  • The pepperoni slices will be soft, with a deeper color.
  • Remove from the heat.
  • Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
  • The sauce is ready to use. Or cool, cover and refrigerate or freeze.
  • NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
  • He also recomends using San Marzano tomatoes for this recipe.