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.
3 Tbsp. 1886 Olive Oil
3/4 lb. Ground Spicy Italian Sausage (About 3 Sausages, Casing Removed)
1 Package Pancetta or Protein of Choice (ex. Ground Bison, Turkey or Beef )
4 Cloves Grated Garlic
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. Your Favorite Marinara Sauce
½ c. Everclear
½ c. Basil Pesto
1 lb. Pasta (Small Shells—Or Use Your Preferred Shape)
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
- Preheat oven to 350 degrees.
- 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.
- Stir in the garlic, oregano, thyme, and chili flakes, and cook together to meld flavors for another 3-5 minutes, or until very fragrant.
- 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).
- 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.