SERVES 4 | ACTIVE TIME 5 Min | TOTAL TIME 25 Min
1 pound hot smoked sausage, cut into coins
1/2 cup mini pepperoni, divided
8 ounces uncooked cellentani pasta
1 (15 ounce) jar Classico Tomato & Basil pasta sauce
2 cups reduced sodium chicken stock
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
5 fresh basil leaves, torn or chiffonade
In a large skillet over medium-high heat add the sausage, half of the pepperoni, uncooked pasta, pasta sauce and chicken stock. Stir to combine and cover. Bring to a boil. Reduce to medium and cook until pasta is al dente, about 10-12 minutes. When the pasta is cooked there will be some liquid in the pan. That will create a delicious sauce for the pasta as it cools.
Stir in half of the mozzarella. Top with the remaining mozzarella, Parmesan cheese and the remaining pepperoni.
Place under the broiler until the cheese is ooey gooey and melted, about 2 minutes.
Sprinkle with basil. Serve and enjoy!
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