Pepperoni spaghetti , a mouthwatering fusion of Italian and American cuisines, has gained immense popularity worldwide for its savory flavors and comforting appeal. Originating from the heart of Italian culinary traditions, this dish has evolved over time, becoming a staple in many households and restaurants globally. The marriage of zesty pepperoni with the wholesome goodness of spaghetti creates a dish that tantalizes taste buds and warms hearts.
The Origin and Popularity of Pepperoni Spaghetti
Pepperoni spaghetti has its roots in the rich culinary heritage of Italy. The marriage of spicy, cured pepperoni slices with al dente spaghetti noodles was a stroke of culinary genius that captivated both Italian locals and immigrants who brought their recipes to the United States.
This 30-minute recipe for pepperoni spaghetti is a crowd-pleaser. You will crave the chunky pepperoni tomato sauce that is rich, hearty, & spicy. This family favorite meal is so easy, making it ideal for busy weeknight dinners.
Pepperoni spaghetti
Ingredients:
1 (8 ounce) package spaghetti, broken into 2-inch pieces
2 cups shredded mozzarella cheese, divided
¼ cup milk
1 large egg, beaten
¼ teaspoon salt
¼ teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
1 teaspoon dried oregano
¼ teaspoon dried basil
4 ounces pepperoni sausage, sliced
Directions:
Preheat the oven to 425 stages F (220 levels C). Grease a 9×thirteen-inch baking dish with cooking spray.
Bring a massive pot of gently salted water to a boil. Cook spaghetti in the boiling water, stirring once in a while, till gentle yet company to the chew, eight to 10 mins. Drain and rinse with bloodless water.
Mix half of cup mozzarella, milk, egg, salt, and garlic salt collectively in a massive bowl. Add tired spaghetti and mix till well mixed. Spread mixture into the prepared baking dish.
Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350 tiers F (one hundred seventy five tiers C).
Spread spaghetti sauce over noodle combination. Sprinkle with oregano and basil, then pinnacle with last 1 half cups mozzarella. Arrange pepperoni over cheese.
Return to the oven and bake until cheese is bubbly and beginning to brown, approximately half-hour. Let stand for five minutes before cutting.
Return to the oven and bake until cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting. Enjoy!
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