Sandy’s Pepperoni Sauce

A rich San Marzano tomato sauce spiked with lots of Pepperoni! This was the key to my late mother-in-law‘s Sunday sauce, a treasured pasta sauce recipe for our whole family. Many Italian families have their own version of sauces like Marinara, Sugo, Ragu, or Bolognese. This Sugo alla Pepperoni is our go-to for family gatherings. Hope you enjoy!

Ingredients:

1 Small yellow onion, 1/8 inch dice

3-4 tablespoons Olive oil

6 Garlic cloves, finely minced (2 tablespoons)

Two 4.9 ounce cans Tomato paste

Two 28 ounce cans San Marzano whole peeled tomatoes (Break them up by scissors in the can)

2 tablespoons Italian seasoning

2 tablespoons Sugar

16 ounces Pepperoni, casing removed and thickly sliced

2 to 3 ounces Locatelli Romano cheese, finely grated

Note: Water is also a key ingredient. Rinse out EACH can nearly full with water and add that to the pot at the specified step.

Method:

Start by sautéing the onions and olive oil, until onions are soft and translucent, about 10-15 minutes. Add the garlic and tomato paste. Cook another five minutes or more to browned the tomato paste.

Add the San Marzano tomatoes and the Water, along with Italian seasonings and sugar. Bring mixture to a boil, then lower to simmer. Meanwhile, slice the pepperoni add the pepperoni to the pot once the sauce has simmered for about 30 minutes.

Cook for 1-2 hours more. As desired, skim off some of the pepperoni fat that rises to the top with a metal spoon, and discard. Off heat mix in the grated Romano cheese, being sure to scrape the bottom of the pot to avoid sticking. Serve with your favorite pasta. Enjoy!

Video here:

Sandy’s Pepperoni Sauce | San Marzano Sugo | Doug Cooking

https://youtu.be/ithewkclEoI