Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Colander
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C) and greasing my 9×13 inch baking dish. Then, I bring a large pot of salted water to a boil and cook the pasta according to package directions, but for 1-2 minutes less than al dente. It will continue to cook in the saucy bake, so this prevents mushiness. I drain the pasta and return it to the pot. While the pasta cooks, I get my meat going. In my large skillet over medium-high heat, I brown the Italian sausage and diced onion, breaking up the sausage as it cooks. The smell is instantly incredible—fennel, garlic, and pork filling the kitchen.
Once the sausage is no longer pink and the onion is soft, I drain any excess grease if needed (Italian sausage can be fatty). Then, I stir in the minced garlic, the chopped half of the pepperoni, dried oregano, basil, and red pepper flakes, cooking for just another minute until the garlic is fragrant. This is where the “pizza spice” really comes to life. Next, I pour in the entire jar of pizza sauce and the drained diced tomatoes. I let this meaty sauce simmer for about 5-7 minutes, allowing the flavors to marry beautifully. I season with a little salt and pepper, knowing the cheeses will add saltiness later.
Now, for the grand assembly. To the pot of drained pasta, I add the entire skillet of meat sauce. I also stir in one cup of the mozzarella cheese and all of the cheddar cheese. I mix everything together with a sturdy spoon until the pasta is evenly coated and the cheeses start to melt into the warmth of the sauce. The mixture will be thick, rich, and incredibly inviting. I pour this into my prepared baking dish, spreading it out into an even layer. (See the next page below to continue…)