Ingredients
- 8 ounces dry cellentani pasta (corkscrew pasta)
- 20 Italian salami slices (the dry Italain salami)
- 1 pound cooked Italian sausage
- 6 bacon slices (cooked and diced)
- 1 can (14.5 ounce) diced tomatoes
- 1 can (8 ounce) tomato sauce
- 1 tablespoon Italian seasoning (plus 1 tsp, divided)
- 1 teaspoon kosher salt (plus more for pasta water)
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 8 ounces Italian blend cheese, shredded
- 5 ounces grated parmesan cheese
How to Make
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Step 1: Bring a covered 8 quart pot of water to a boil over high heat. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain.
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Step 2: Meanwhile, heat a medium skillet over medium-high heat. Brown sausage meat with a sprinkle of kosher salt and a teaspoon of Italian seasoning.
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Step 3: In a blender combine diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, pepper, garlic and onion powders. Blend until smooth.
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Step 4: Once pasta is drained, immediately add sauce, 3/4 of both cheeses, 1/2 of pepperoni, 1/2 of sausage, and all the bacon to hot saucepan and stir with pasta until combined.
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Step 5: Pour pasta mixture into a 9” deep pie pan cover top of pasta with remaining sausage and pepperoni. Sprinkle remaining cheese over top and bake for 10 minutes, until cheese is melted and bubbly.
We hope you enjoy this recipe!
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