Recently, my sister came down to visit. My parents sent some things with her to give to me, and among those items were seven jars of tomato sauce. Yes, seven. Apparently, they were a dollar a piece at the grocery store, and my dad bought a whole case. This "gift" from my dad prompted the question, "what the heck am I going to do with all of this sauce?" We didn't have a whole lot of food in the refrigerator OR the pantry...but I managed to rustle up something that was pretty tasty and VERY easy last night. Try this next time you want an easy Italian meal! The pepperoni definitely adds some delicious flavor, but it doesn't overpower the dish.
3/4 pound pasta (I used rigatoni, but you can use anything - I want to try either bow ties or egg noodles next)
1/2 jar tomato sauce (avoid the watery "marinara" variety if possible - I used Del Grosso tomato basil)
1 large handful of pepperoni slices, cut into thin strips (turkey pepperoni is a great alternative)
1 cup shredded mozzarella or provolone cheese
garlic salt
red pepper flakes
Cook pasta according to directions; drain and return the pasta to the pot. Stir in the sauce and pepperoni strips, then stir in 1/4 cup of the cheese. Add a dash of red pepper flakes and garlic salt and stir. Pour the pasta mixture into a casserole dish and top with the remaining 3/4 cup of cheese. Bake covered at 350 for 25 minutes. Remove cover and turn on the broiler for 5 minutes in order to make the cheese brown and bubbly. Serve with Garlic Parmesan Bread Bites and a salad.
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