Best 2 Chef Isabellas Now Famous Pepperoni Sauce Recipes

Chef Isabella's now-famous pepperoni sauce is a versatile and delectable sauce made using simple, everyday ingredients, perfect for busy home cooks and food enthusiasts alike. With just a handful of ingredients and minimal preparation time, you can whip up this flavorful sauce that elevates any dish it's paired with. Whether you're a fan of pasta, pizza, or even sandwiches, Chef Isabella's pepperoni sauce adds a zesty kick and savory depth of flavor that will tantalize your taste buds. This article presents three delectable recipes featuring this exceptional sauce:

1. **Pepperoni Pasta Bake:** This hearty and comforting dish combines Chef Isabella's pepperoni sauce with tender pasta, gooey cheese, and a crispy breadcrumb topping. It's a crowd-pleaser perfect for potlucks, family dinners, or a cozy night in.

2. **Pepperoni Pizza:** Elevate your pizza game with Chef Isabella's pepperoni sauce. Spread it on a crispy pizza crust, top it with your favorite toppings, and bake until golden brown. The result is a pizzeria-style pizza that will satisfy your cravings without leaving the comfort of your home.

3. **Pepperoni Meatball Sliders:** These handheld delights feature juicy meatballs smothered in Chef Isabella's pepperoni sauce, nestled in soft slider buns, and topped with melted cheese. They're perfect for parties, game days, or as a fun and easy weeknight meal.

So, gather your ingredients, put on your apron, and embark on a culinary journey with Chef Isabella's pepperoni sauce. Prepare to indulge in a symphony of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)

Mike Isabella's Pepperoni Sauce (For Pasta) image

If you watch Top Chef, you know who Mike Isabella is. He almost won Top Chef All-Stars recently, and he featured this recipe. The judges were over the top about it, and apparently he got a lot of requests for it. This was from Twitter, with no measurements specified. Then, I found the recipe posted at allthosethingsiloveblogspot and was ecstatic! According to Ron this was published in the "Newark Star-Ledger: This is it: The sauce chef Mike Isabella made for his "Top Chef All-Stars" main-course finale. It was praised to the skies by judge Gail Simmons. It will be on the menu at Isabella's new restaurant, Graffiato. Because it is boldly flavored, a little sauce goes a long way. The chef recommends serving it alongside roasted or grilled chicken." He served it on a braised pork shoulder. MAKE AHEAD: The sauce can be refrigerated for up to 3 days, or frozen for up to 3 months.

Provided by alligirl

Categories Pork

Time 1h10m

Yield 4 1/2 cups

Number Of Ingredients 9

Ingredients

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

Steps:

Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
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.
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.
NOTE: 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. This only takes a couple of minutes.
He also recomends using San Marzano tomatoes for this recipe.

PEPPERONI PASTA WITH LEMON AND GARLIC

Pepperoni Pasta With Lemon and Garlic image

Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.

Provided by Melissa Clark

Categories weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Salt
1 pound medium pasta shells or orecchiette
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces pepperoni, thinly sliced, then coarsely chopped (about 2 cups)
3 garlic cloves, thinly sliced
1 teaspoon fennel seeds, cracked with a mortar and pestle or the side of a chef's knife
Pinch of red-pepper flakes (optional)
1 tablespoon tomato paste
1 small lemon, zested (if your lemon is very large, just zest half of it)
3/4 cup torn fresh basil or parsley leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Steps:

Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

Tips:

Use high-quality pepperoni: The quality of the pepperoni will greatly impact the flavor of the sauce. Look for pepperoni that is made with real pork and spices, and avoid brands that use fillers or artificial ingredients.
Cook the pepperoni until it is crispy: This will help to release its flavor and fat, which will add richness to the sauce.
Use a variety of vegetables: This will add flavor, texture, and nutrients to the sauce. Some good options include onions, garlic, bell peppers, and mushrooms.
Simmer the sauce for at least 30 minutes: This will allow the flavors to meld and develop.
Season the sauce to taste: Add salt, pepper, and other spices to taste.

Conclusion:

Chef Isabella's pepperoni sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for pizza, pasta, or even as a dipping sauce. The sauce is easy to make and can be tailored to your own taste preferences. With its bold flavor and rich texture, this sauce is sure to be a hit with your family and friends.