Ingredients
• 1 tablespoon olive oil
• 8 ounces spicy Italian sausage, casing removed
• ½ cup mini pepperoni, divided
• 1 (15-ounce) can tomato sauce
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon garlic powder
• 8 ounces rotini pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves
Directions
1. Preheat oven to broil.
2. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in ¼ cup pepperoni until heated through, about 1 minute.
3. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 ½ cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 to 14 minutes.
4. Remove from heat; top with mozzarella and remaining ¼ cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes.
5. Serve immediately, garnished with parsley, if desired.
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