Pepperoni flavors this marinara for a tangy, rich sauce that will appeal to the taste-buds of all ages. Pair it with spaghetti or your favorite pasta, or ladle & bake it over chicken…& you’ve got a deliciously flavored dish that’s sure to please.
1 26.5 oz, can traditional “spaghetti” sauce
1 cup homemade or canned chicken broth
6 oz. pepperoni, sliced & halved
1 cup black olives, halved
1 large onion, diced
several cloves of garlic, minced
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
Saute the onion in a little olive oil, until golden. Add the garlic & cook for a couple of minutes until fragrant but not brown. Add the sauce, chicken broth, pepperoni, seasonings, & a pinch of sugar & simmer for at least 30 minutes, or until the sauce is nicely flavored. Add the black olives towards the end of the cooking time & heat through. Taste & adjust the seasonings, (this sauce will probably require a little additional sugar, so put those tasting skills to work here)! Serve hot. Mangia!
This sauce would be fantastic served over grilled zucchini, eggplant, meatballs…the possibilities are endless. Ok…now I’m hungry!