Meaty Spaghetti with Pepperoni Level-Up
19 ingredients · 15 steps · from Smokin' & Grillin' wit AB
Ingredients
- 1 lb angel hair pasta
- 2 lbs 80/20 ground beef
- 1 lb mild Italian sausage
- garlic cloves
- bell pepper (diced)
- onion (diced)
- stewed tomatoes (blended) or tomato sauce
- 8 oz (half of 16 oz can) tomato paste
- 1 can fire-roasted diced tomatoes
- deli pepperoni (thick-cut chunks)
- Italian seasoning
- chili flakes
- a pinch sugar
- 2 pinches salt
- black pepper (freshly cracked)
- garlic-infused extra virgin olive oil
- 1 heaping tablespoon chicken bouillon
- Parmesan cheese (block, freshly grated)
- 1 cup reserved pasta water
Steps
- Boil water; add chicken bouillon. Cook pasta to al dente per box instructions.
- Reserve 1 cup of starchy pasta water. Drain pasta and rinse with cold water to stop cooking.
- Heat garlic-infused olive oil in a large pan over medium flame.
- Add Italian sausage and ground beef; break up with a meat masher and brown together.
- Add diced onion and bell pepper; saute until softened.
- Press-mince garlic on top of meat; stir in and let bloom.
- Add Italian seasoning, chili flakes, a pinch of sugar, salt, and freshly cracked black pepper; stir.
- Blend stewed tomatoes and pour in; add half the tomato paste and fire-roasted diced tomatoes. Stir well.
- Raise to medium-high heat.
- Cut thick chunks of deli pepperoni and add to sauce.
- Simmer sauce 20 minutes.
- If sauce is too thick, stir in reserved pasta water a little at a time.
- Grate fresh Parmesan and stir into sauce.
- Add cooked pasta to sauce and toss to coat.
- Serve immediately; tastes even better the next day.
Recipe extracted by Foodle from “Southern Spaghetti Done Right | Easy Comfort Food Recipe” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
