For the Pasta
- 1lb of dry pasta (could be any, pick your favourite!)
- 1 teaspoon of black truffle infused sea salt (you can substitute with any salt or skip this ingredient for the next one)
- 1 tablespoon of butter (only if you will not be using the truffle salt)
For the Sauce
- 2 tbsp of garlic infused early harvest extra virgin olive oil
- 1/2 onion, finely diced
- 4 minced garlic cloves
- 2 cups marinara sauce
- 1 (15 oz) can drained diced tomatoes
- ½ a cup of goat milk (can be any milk you prefer)
- 2 cups shredded Mozzarella cheese (separated in 1 cup each)
- 1/2 cup goat cheese
- 4-5 cooked pepperoni sausage, sliced into round disks
- Chopped basil
- Preheat oven to 375 F and turn on a stove to medium-high heat.
- Fill a pot with hot water and place it on the stovetop. Sprinkle 1 teaspoon of Black Truffle Infused Sea Salt into water. Feel free to add more or reduce the amount of added salt depending on how sensitive your taste buds are to salt. Another option is to not add salt now but to use butter later.
- Once the water starts to form boiling bubbles, add the pasta. Cover lightly to avoid spills and leave the pasta to cook.
- Place a skillet on another stovetop, turned on to medium-high heat, and pour in 2 tbsp of Garlic Infused Virgin Olive Oil. Once the oil begins to sizzle, add the onions, oregano, chopped basil, and garlic. Stir and sauté them for approximately five minutes or until cooked.
- Add 2 cups of marinara sauce and 1 can of drained diced tomatoes into the skillet. Let is cook for about 5-6 minutes.
- While the sauce is cooking, your pasta should be ready. You don’t want it to be too soft as it will be baked. Overcooked pasta can get soggy. Note: if you did not add any salt in the water. Add butter to the spaghetti after draining it.
- Drain the water and place the pot of pasta back to the stovetop and add ½ cup of goat milk. Add 1 cup of shredded Mozzarella cheese and 1/2 cup goat cheese.
- Pour the sauce into the pasta pot with the cheese and milk and blend them all together. Add the cooked & sliced pepperoni into the pot and stir it some more. Let it all cook for about 2-3 minutes.
- Place the pepperoni pasta into a greased baking dish. Sprinkle the remaining mozzarella cheese at the top. If you’re a fan of extra cheese, go ahead and put some more! Don’t be shy!
- Place the baking dish into the oven and let it bake for about 20-30 minutes or until the cheese at the top begins to turn golden. Let the Pepperoni Pasta cool a bit before serving.
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