Step 1: Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.
Step 2: In a large skillet cook the Italian sausage meat with garlic powder until lightly browned (don’t break up the meat too much leave chunky pieces, I also add in a couple tablespoons of oil for quicker browning) transfer to a large bowl.
Step 3: Mix in the cooked pasta, mushrooms, black olives and chopped pepperoni; set aside.
Step 4: In a medium pot heat oil over medium-high heat (use enough oil to coat the bottom the pot. Add in onion, Italian seasoning and oregano; cook for about 4 minutes or until onion is softened. Add in garlic, chili flakes; cook for 2 minutes. Add in tomato sauce and salt; bring to a simmer stirring. Reduce heat to low and simmer stirring frequently for about 1 hour, seasoning sith black pepper and move salt if needed about halfway through cooking (the sauce must cook for at least 1 hour)
Step 5: Remove from heat; mix in the cream. Pour the tomato sauce over the pasta mixture; toss to combine. Transfer to baking dish.
Step 6: Cover and bake in a preheated 375 degree F oven for about 40 minutes. Remove from oven sprinkle the mozzarella cheese over the top; return to over and bake another 5-10 minutes or until hot an bubbly.
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