Top Chef Recipe

This recipe is from Top Chef All Stars Finalist Chef Mike Isabella. I could see adding some cheese to this finished sauce & serving it as a dip in a bread bowl. I served it over a filled pasta called Sachetti that I found in the freezer section of Shop-Rite. It's similar to Tortellini but it looks like little bags (sacks). Topped it off with shredded Parmesan.

I doubled this recipe & subbed in a half pound of Gaspar's Chourico. I removed the bay leaves before I "processed it" with my stick blender. Good meaty sauce that's easy to make. I'm sure it's going to freeze well, too.



Pepperoni Sauce

Yield: 4 1/2 cups to 4 3/4 cups

6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb. pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
8 to 12 ounces canned imported Italian plum tomatoes, chopped, with their juices (San Marzano)
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf

Directions:

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.

3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.

4. 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.

5. Add the tomatoes and their juices (to taste), 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.

Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use. Or cool, cover and refrigerate or freeze.