RAMMY Award-winning restaurateur of the year, Mike Isabella, is the king of all things delicious. With 9 restaurants in the DMV and plenty more in the works, Isabella has created a cooking empire and he’s just getting started. Want a taste of the Top Chef and D.C. resident’s kitchen prowess? Try his pepperoni sauce atop chicken, pasta, pizza – anything that needs a burst of flavor.
Pepperoni Sauce
Makes approximately 1 ½ cups
Prep Time = 30-35 minutes
Cook Time = 50 minutes
Ingredients
1 tablespoon extra virgin olive oil
¼ cup small diced yellow onion
1 garlic clove, thinly sliced
6 ounces pepperoni, thinly sliced
½ teaspoon fennel seeds
½ teaspoon chili flake
½ cup canned crushed tomatoes
1 ½ cups chicken broth
½ teaspoon red wine vinegar
Directions
1. Heat the extra virgin olive oil in a large sauce pan over medium heat. Add the onion and garlic and sweat for approximately 4-5 minutes until soft and translucent, stirring occasionally. If the garlic begins to brown; lower the heat slightly.
2. Add the pepperoni and cook for 4 minutes.
3. Meanwhile add the fennel seeds to a dry sauté pan and toast over medium heat. Shake the seeds in the pan until fragrant; approximately 3 minutes.
4. Then add the fennel seeds and red chili flake and cook for 1 minute longer.
5. Stir in the crushed tomatoes and cook for 3 minutes. Then add the chicken broth and bring to a slight boil. Reduce the heat to low and simmer for 50 minutes.
6. Remove from heat and let cool slightly. Puree the mixture in a blender for approximately 2 minutes or until smooth.
7. Pass the sauce through a fine strainer to create a nice smooth texture. Using a rubber spatula will help the sauce pass through. Finish the sauce by stirring in the red wine vinegar.
8. Reheat the sauce before you are ready to use. The pepperoni sauce can be made ahead of time and refrigerated for up to 3 days.
