Who doesn’t like Pizza, besides me. Okay, it’s not that I don’t like pizza. As a kid pizza was a treat. As a teenager, pizza was date night after the game. As an adult for a time pizza was a necessity.
Let me explain. I’ve had the opportunity to live a number of different lifestyles in a single life. Once upon a time, I was a political activist. As a group, we met each afternoon at a pizza parlor to plan our strategy to canvas a nearby neighborhood with whatever the issue of the day may have been. Pizza was cheap, we pulled our spare change together. The parlor tables were large for spreading out maps and organizing flyers. I spent an entire summer eating pizza four or five times a week. So while I like pizza, I’ve had enough to last a lifetime.
I love pepperoni and sauces and cheese – all the things that make pizza a pizza. I have to be in a particular mood to have a traditional pizza. However; I’m always open to pizza inspired dishes that capture the spirit of a pizza while adding a new dimension to the dish. That said, I really liked this dish. But be warned, if you are a fan of traditional pizzas this skillet pasta might not float your boat. One thing is certain, kids will gobble it up.
Pizza Pasta Skillet
1/2 cup diced Pepperoni
1/2 Yellow Bell Pepper
1/4 White Onion, sliced
7 oz uncooked Spaghetti
1/2 lb. Mild Italian Sausage
2 cups Pasta Sauce
1 cup Chicken Stock, divided
1/4 cup Red Wine
Mozzarella Cheese as desired
Chop pepperoni, set aside. Cut bell pepper in half, reserve half for another purpose, dice remaining half into bite-size pieces, set aside. Dice onion, set aside. Break spaghetti in half, then half again. Set aside.
Brown sausage in a large skillet over medium-high heat until cooked through. Break into small pieces as the sausage cooks. Add pepperoni, cook 1 minute longer. Drain well.
Stir in pasta sauce, 1/2 cup of chicken stock, wine and uncooked pasta. Bring to a boil; stir. Reduce heat to medium; cover and cook 10 to 15 minutes or until pasta is of desired doneness, stirring occasionally. As the sauce thickens, add more chicken stock until pasta is cooked through.
Add onions and bell pepper, stir gently to mix. Cover and let simmer for a few minutes longer to heat everything through.
Serve, garnished with shredded cheese as desired. Throw together a salad and call it a day.