Ingredients
By: ALEXIA "U had me at Kitchen"
| 3 cans | Pastene Kitchen Ready Tomatoes | |
| 12 tablespoons | tablespoons of Pastene Extra Virgin Olive Oil | |
| 2 1/2 tablespoons | tablespoons Pastene Minced Garlic (equivalent to 8 fresh cloves) | |
| 1/2 cup | Chianti red wine | |
| 1-1/2 tablespoon | sugar | |
| 1 teaspoon | red chili flakes | |
| 15 | fresh basil leaves | |
| 2 lbs | hot Italian sausage | |
| 1 stick | pepperoni (cut into 1 inch pieces, skin removed) | |
| 9 1/2 cups | water | |
| Cracked black pepper (to taste) | ||
| Garlic salt (to taste) | ||
| Sea salt (to taste) | ||
| 1 package | Pastene Instant Polenta | |
| 2 heaping tablespoons | whole milk ricotta cheese | |
| 2 cups | light cream | |
| 1/4 cup | Pastene Grated Romano Cheese | |
| 1/4 cup | Pastene Grated Parmesan Cheese | |
| 2 tablespoons | fresh chopped parsley |
Directions
Spicy Sausage and Pepperoni Gravy:
- Start by adding 6 tablespoons of olive oil into a large pot.
- Add in the garlic.
- Next, add in the red chili flakes.
- Saute until the garlic is lightly browned.
- Next, add in the Kitchen Ready tomatoes.
- Fill each can 1/4 of the way with water and add into the pot.
- Next, add the wine.
- Season to taste with garlic salt and cracked black pepper.
- Next, add in the basil.
- Mix well.
- Add 6 tablespoons of olive oil into a fry pan.
- Next, add in your sausage.
- Sear the sausage on both sides until golden brown and par cooked.
- Remove sausage from the pan and slice into 1 inch pieces.
- Add the sausage back into the pan to coat with all of the juices.
- Next add the sausage and juice into the gravy.
- Next, add in your pepperoni.
- Reduce your heat and simmer your gravy for 5 hours on low.
- Remember to keep stirring your gravy.
Preparing the Polenta:
- Bring 8 cups of salted water to a rapid boil.
- When the water is boiling slowly add in the polenta constantly whisking.
- Turn off the heat.
- Slowly pour in the light cream continuing to whisk.
- Next, fold in the ricotta cheese.
- Mix well.
- Season to taste with salt and pepper.
- Next, fold in parmesan and romano cheese.
- Mix well.
Finish the dish:
- Add the polenta to a dish.
- Smother with the gravy.
- Top with both grated romano and parmesan cheese.
- Garnish with fresh chopped parsley and ENJOY!