That’s what this sauce is called. Because it’s Italian. And that makes it gravy. In addition to being gravy, it is, hands down, my favorite sauce of all time. I could probably eat this every night at dinner for the rest of my life and not complain. Not. Kidding.
Besides being the most wonderful tomato product I’ve ever eaten, this is SUPER easy to make. But let me give you just one warning. Do not deviate in the slightest from the recipe. One misstep will cost you dearly. I’m serious.
Once you’ve tasted pepperoni gravy, you’ll be certain to always keep some in your fridge. And in your freezer. That way, you’ll never be far from eating it again.
Have I convinced you yet?
This recipe was passed on to my family from a neighbor who was always kind enough to give us half of what she made. We are forever in her debt.
This is all you need (well, this and some olive oil, pepper and parsely).
- 1 large can of Hunt’s tomato sauce
- 1 large can of Hunt’s tomato paste
- 1 medium onion
- 1 stick of pepperoni
- 1 can of sliced mushrooms
- pepper and parsely to taste
Heat a couple of tablespoons of evoo in a large pot. Slice the onion (yes I said slice, not dice) very thinly, and add it to the pot. Slice the pepperoni about 1/8 inch thick and add. Cook for about 8 minutes, stirring every now and again. This will turn your oil all pepperoni-y and your kitchen will automatically smell like something wonderful is going on. Because it is.
Add the tomato sauce and tomato paste. Fill the empty tomato paste can twice with water and add. Drain the mushrooms and add. Taste for seasoning and add pepper and parsely. How much you need will depend on how spicy your pepperoni is.
Let this simmer on low for 1 – 1 1/2 hours and serve it over a heaping bowl of spaghetti.
You can thank me later.