Tuesday, June 21, 2011

Pepperoni Sauce

How many of you watched Top Chef All Stars? If you did, you almost certainly remember cheftestant Mike Isabella’s pepperoni sauce in the finale. Gail Simmons couldn’t stop raving about it. It did look absolutely delicious, so when Bravo put the recipe on their website a month or so later, I couldn’t wait to try it.

I have to admit that I wasn’t a big fan of Mike the first time he was on Top Chef. For lack of a better term, he seemed like a total douche. But in the all stars season he didn't bother me nearly as much, and I actually don’t think I would have minded if he would have won. His food always looked delicious, and if the rest of his dishes tasted as good as this pepperoni sauce? Well, then I would say that he deserved to win.

This sauce has such incredible flavor. The pepperoni adds a wonderful spiciness and it works perfectly with the toasted fennel seed. Next time I make this I’ll double it so I can freeze a batch. This would be a perfect flavorful sauce to have on hand in the freezer for those nights I just don’t feel like cooking.

Pepperoni Sauce
slightly adapted from BravoTV.com

6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 pound pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
14 ounces canned Italian tomatoes, chopped, with their juices
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf

1. Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color.

2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.

3. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.

4. Add the tomatoes and their juices, the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.

5. Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. Serve with pasta.

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Kitten with a Whisk said...

I love the idea of this. I don't watch Top Chef... never got into it for some reason.

Was it greasy at all from the pepperoni?

Cassie said...
This comment has been removed by the author.
Mrs. Ca said...

That looks fantastic! I will definitely have to try it out sometime. Also, I want the cheesy bread in the back of the picture - I'm starving this morning, and since I saw that, it's apparently what I'm craving. Yum!

The Home Cook said...

Sounds great! I would never have thought to add pepperoni to tomato sauce. :)

Allison said...

This looks delicious!! I completely agree about your assessment of feelings about Mike--hated him his first season and was okay with him this season. And the sauce sounds so good. I wonder if it would be close to the same if I used turkey pepperoni?

consultant fiscal said...

Oh my God how good and delicious it looks. I just love pepperoni sauce so i will try your recipe too for sure. Thanks a lot for sharing.

Monica H said...

I did see the finale and I did immediately want to make this recipe. Do you think the presliced pepperoni would work or should I buy a hunk from the deli and just slice it myself?

amanda @ fake ginger said...

You know, after hearing them rave and rave about it, I expected a much more complicated sauce! It looks delicious and I can't wait to try it.

Kim said...

I found your site when I was searching for reviews on Giada's shrimp lasagna rolls and I love it! You are so right about Mike on Top Chef. In the beginning I was really against him, but as it went on I didn't mind him at all. I'm so happy you shared this pepperoni sauce. It looks fabulous!

unikorna said...

Your blog actually offered me the possibility to rest my eyes, it is beautifully written, and the graphical representations are so real and truthful. Beautiful :)

Britni Watkins said...

Tried this last night and it was awesome! Such a flavorful sauce, I froze half for another yummy meal. Thanks for sharing :)

Viagra Online without prescription said...

Nice pepperoni sauce, I wonder if you have more recipes like this one!