Pepperoni Toni

Name: Pepperoni Toni
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 box rigatoni pasta; 2 lb ground Italian sausage; 1/2 cup diced onion; 2 bags store bought pepperoni; Olive oil; Balsamic vinegar; 2 regular packages mozzarella cheese; Dried oregano; Garlic powder; 1 xl can of tomato sauce; 2 cans diced tomatoes; 1 small can tomato paste; Salt and pepper

Whitetrash Gastronome @stoned_yeti

Illinois, USA

Rigatoni pasta stuffed with pepperoni. Pepperoni Toni... get it? Haaaaaahahaha man am I clever 😁. Now this recipe is pretty tedious. It’s delicious and impressive but you will have people saying “did you seriously shove a pepperoni into each piece of pasta?” Yes. Yes I did. I literally stood in my kitchen for an hour rolling and inserting pepperoni into pasta. Maybe a good teamwork recipe. If you have kids or your s.o. and you like to cook, this could be fun. I also did the sauce from semi scratch. You could easily just use jar sauce instead.

Whitetrash Gastronome @stoned_yeti

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Ingredients

6-8 servings

1 boxrigatoni pasta
2 lbground Italian sausage
1/2 cupdiced onion
2 bagsstore bought pepperoni
Olive oil
Balsamic vinegar
2regular packages mozzarella cheese
Dried oregano
Garlic powder
1xl can of tomato sauce
2 cansdiced tomatoes
1small can tomato paste
Salt and pepper

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Steps

1

Start boiling pasta. Low heat. Super al dente. In large, deep pan start browning sausage with the onion
2

While pasta boils, brown sausage. Drain. Add tomato sauce, diced and paste. Add spices. Simmer low heat, covered
3

Drain pasta, let cool. Roll a pepperoni and stick it into the rotini hole (huhuhu) transfer to baking pan as you go.
4

Let sauce simmer, stirring regularly, about 45 mins while you do step 3. Spoon sauce over rotini. Mix. More sauce a little cheese. Mix again
5

Top with more sauce and cover with cheese. Sprinkle top with more oregano. Bake uncovered at 325 approximately 20-25 minutes or until cheese is melted nicely.

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Cooksnaps

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Whitetrash Gastronome @stoned_yeti

on February 20, 2019 20:56

Illinois, USA

I've always loved to cook, it's probably my favorite hobby. I'm not a huge fan of recipes because half the fun of cooking is experimentation and trial and error. I suggest ya'll do like me and use a recipe as a guideline only! Add your own stuff, try your own methods.Just a bit of background on me. I taught myself to cook when I was a younger, poorer man. Using and experimenting with cheap ingredients and utilizing stuff I already had in the house. Had to streach those dollars ya know? Hence the Whitetrash moniker.I'm a single guy so most of what I share on here I've cooked for myself and myself alone. I like to make big batches of stuff and eat on it for a few days. I use simple methods and ingredients and try to maximize quality while spending as little money as possible. I will always be adding recipes as I cook them. Bon appetite!