Pepperoni Marinara Sauce

Everyone has their own spin on a marinara sauce. It’s all about what your preference is. I prefer pepperoni in mine. It adds a nice spicy kick to the sauce plus the pepperoni is just tasty. My recipe is based loosely off my mother-in-law’s recipe.

Here’s the dish:

olive oil

2-3 garlic cloves

28 oz. tomato puree (I prefer Tuttorosso)

pepperoni stick

Italian seasoning to taste

oregano to taste

crushed red pepper flakes to taste

salt & pepper to taste

I start off with a hot pan and drizzle some olive oil in it. I then mince the garlic and let it brown a bit in the pan. I cut up the pepperoni stick in chunks and add it to the pan. Let the pepperoni brown up but be careful not to burn the garlic. Add your tomato puree and seasonings and stir. Cook on low heat for at least 2 hours.

Before your ready to eat, cook your pasta according to the directions on the box.

Nick is making me mention this:

I always keep the can of tomato puree near the stove filled halfway with water and keep my spoon in it. Nick’s mother does this, his nana did it, everyone has done it. Neither one of us has any idea what the reasoning behind it is. However, I will continue to do it. If you know the reason, let me know.


0 responses to “Pepperoni Marinara Sauce”

  1. I came up with a similar recipe a couple of years ago–some of which I’m eating right now, which lead me to search for anyone else who had “invented” pepperoni marinara sauce. I start with a small onion, diced and sauteed with some olive oil and 2-3 oz. of diced pepperoni. After the onions are translucent, I add a few cloves of garlic, Italian seasoning, celery salt, pepper, and a 28 oz. can of crushed tomatoes. I typically serve it with chicken that has been marinaded in Italian dressing and grilled or stir fried, or over chicken parmesan.

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