One-Pot Pizza Pasta

A NO-TAKEOUT-REQUIRED DINNER TO SATISFY THOSE PIZZA CRAVINGS.

When pizza’s on your mind, there’s no substitute—except for this genius one-pot weeknight dinner that pays homage to all of pizza’s carb-y, cheesy glory with a secret ingredient, EVERCLEAR® Grain Alcohol.

Ingredients:


3 tbsp. Olive Oil
¾ lb. Ground Spicy Italian Sausage
1 Package Pancetta
4 cloves Garlic, grated
1 tbsp. Dried Oregano
2 tsp. Dried Thyme
1 Pinch Red Pepper Flakes, To Taste
Sea Salt and Fresh Ground Black Pepper, To Taste
3 c. Marinara Sauce
½ c. EVERCLEAR® Grain Alcohol
½ c. Basil Pesto
1 lb. Pasta
2 c. Fontina Cheese
8 oz. Mozzarella Cheese, Torn Into Pieces
½ c. Asiago Cheese Or Parmesan Cheese
3 oz. Pepperoni Slices
½ c. Fresh Basil, Chopped

Instructions:
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in a medium or large pot over high heat. When oil is ready (it will shimmer), add the protein of your choice to the pan. Brown, stirring occasionally, for 5-8 minutes.
  3. Stir in the garlic, oregano, thyme, and chili flakes, and cook together to meld flavors for another 3-5 minutes, or until very fragrant.
  4. Add the marinara sauce, EVERCLEAR, pesto, and a pinch of salt and pepper. Add 2 1/2 cups of water and the pasta. Increase heat to medium-high. Bring the mixture to a boil. Stir occasionally and cook until pasta is al dente (about 8-10 minutes).
  5. Transfer mixture to an oven-safe baking dish (if not using one already). Top with the cheeses, then the pepperoni. Place in the oven and bake for 20-25 minutes, or until the cheese has melted and is slightly browned. Sprinkle basil over the top. Cool slightly, then serve.

Please Enjoy Responsibly.

 

Created By: Laura McIntosh

Laura McIntosh is the James Beard- and Emmy-nominated host of Bringing It Home, a “farm-to-table” travelogue series. Based in California, she is the product of five generations of farmers. A true multi-hyphenate, she is a television host, producer, speaker, cookbook author, and mom. View more of her recipes here.