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Pizza Pasta with Pepperoni Bread Crumbs

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"A classic pepperoni pizza will forever and always be my favorite. Don't get me wrong, I love switching up my pizza toppings and trying out new combinations, but I always come back to classic pepperoni. Truth is, I love pepperoni. It might not be the healthiest pizza topping out there, but most everything is okay now and again. This dish is my very favorite pizza, but in pasta form. It's a little less cheesy than your average pizza, but the sauce and bread crumbs make up for it. The sauce is simple, but *so good.* The secret is all in the garlic, herbs, and spices, so don't skimp on any of them. And then those pepperoni bread crumbs? They are the superstars. Crispy, spicy, and even a little cheesy...they taste just like pizza, I swear! They would make for a pretty damn delicious salad topping. Just an idea if you want to double the crumbs and save some for lunch during the week!"

List of Ingredients

â—¦ 1 pound pasta of your choice
â—¦ 4 tablespoons extra-virgin olive oil
â—¦ 4 cloves garlic, finely chopped or grated
â—¦ 1 tablespoon dried basil
â—¦ 3 teaspoons dried oregano
â—¦ 2 teaspoons dried thyme
â—¦ 1 teaspoon fennel seeds
â—¦ 1 to 2 teaspoons crushed red pepper flakes
â—¦ 1 (28-ounce) can crushed tomatoes
â—¦ 2 teaspoons raw honey or fig preserves
â—¦ Fine pink Himalayan salt and freshly ground black pepper
â—¦ ¾ cup panko bread crumbs
â—¦ 3 ounces pepperoni, thinly sliced
â—¦ ¾ cup grated Parmesan cheese, plus more for serving
â—¦ ½ cup fresh basil leaves, chopped, plus more for serving


Recipe

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta.

Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. When the oil shimmers, add the garlic, dried basil, 2 teaspoons of the oregano, the thyme, fennel seeds, and red pepper flakes. Cook, stirring occasionally, until fragrant, 3 to 5 minutes. Add the tomatoes, honey, and a pinch each of salt and pepper. Increase the heat to medium-high and simmer until thickened slightly, 5 to 10 minutes.

Heat a medium skillet over medium heat. Add the remaining 2 tablespoons oil, the bread crumbs, the remaining 1 teaspoon oregano, and the pepperoni. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Stir in ¼ cup of the Parmesan and cook until golden and clinging to the bread crumbs, about 2 minutes. Transfer the bread crumbs to a plate. Season with salt.

Add the cooked pasta to the sauce. Add the remaining ½ cup Parmesan and the fresh basil. Toss to combine well. Add the reserved pasta cooking water, 1 tablespoon at a time, as needed to thin the sauce.

Divide the pasta among plates. Top with the pepperoni bread crumbs and additional Parmesan and fresh basil.

Serves 6