MACARONI WITH PEPPERONI AND SMOKED MOZZARELLA
SERVES 4
TOTAL TIME: 20 minutes
Fresh mozzarella can be substituted for the smoked mozzarella; freeze as directed.
|
8 |
ounces smoked mozzarella cheese, cut into ½-inch pieces |
|
1 |
(25-ounce) jar tomato sauce |
|
2 |
cups low-sodium chicken broth |
|
2 |
cups water |
|
1 |
pound macaroni or small shells |
|
8 |
ounces thinly sliced pepperoni, chopped coarse |
|
¼ |
cup minced fresh basil |
|
Salt and pepper |
Place mozzarella on plate and freeze until needed. Cook tomato sauce, broth, water, pasta, and pepperoni together in Dutch oven at vigorous simmer, stirring often, until pasta is tender, about 9 minutes. Stir in basil and season with salt and pepper. Gently stir in chilled mozzarella and let heat through for 1 minute before serving.