Skillet Pasta Pizza
1 pound bulk sweet or hot Italian Sausage
1 to 2 tablespoons olive oil (optional)
1/2 cup finely diced onion (optional)
1/2 cup finely diced green pepper (optional)
1/4 cup pepperoni
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 cans (15 ounces each) tomato sauce
1 can (14.5 ounces) diced tomatoes with basil garlic and oregano
4 cups water
1 box (16 ounces) cups rotini pasta
2 to 3 cups shredded mozzarella cheese
Preheat oven to broil. In a large oven-proof skillet brown sausage over medium-high heat until crumbly. If using onions and peppers add the skillet. If there aren’t enough drippings from the sausage add bit of olive oil. Cook the veggies with the sausage for a few minutes untl they just start to get soft. Stir in oregano, basil, and garlic powder and cook for another minute. Add both cans tomato sauce, canned tomatoes with juice, water and pasta. Bring to a boil. Cover pan with a tight fitting lid and reduce heat, simmering until pasta is cooked through, and most of the sauce has cooked away, about 10 to 14 minutes. Stir occasionally so pasta doesn’t stick. Add a bit more water if needed. Remove from heat. Sprinkle the top with mozzarella cheese and pepperoni slices. Place under broiler and broil until cheese melted, watching carefully to avoid burning.
I like to make this dish in my 12-inch non-stick casserole pan. It’s great because it comes with a tight-fitting lid. Plus, this makes a big batch and it all fits in there. I serve it right out of the pan. Just one pan to wash and clean up is a breeze!