I told you about my awful tendency to try new recipes when I am serving guests, right? Well it is a horrible habit, because you should always try out a food before giving it to other people. What if it is just awful? But somehow, I always find myself making a new recipe less than an hour before guests arrive.
In this case, I was taking this food to my friend who just had a baby. I started only 30 minutes before I was supposed to take it to her, so there was no time to mess up. I guess you could say I have a lot of confidence being in the kitchen. It was logical to be confident though, because I could just smell the food and I KNEW it was going to be good. I did make a few alterations to the original recipe though, because I felt the meat would need more flavor. I guess it is a risky move for a recipe I have never tried, but the closer it got to being done the better it smelled! In the end, I only sampled a little bit, to make sure the noodles were cooked, but it was enough to taste the flavors of salt and seasoning too. It was good. And we headed out the door, no time even for a phone picture of the it’s cheesy goodness.
This situation had to be remedied though. I needed to taste more of it, and of course I needed to document it with a picture! So I made it again. This time for Limi, the munchkin and myself, and we all loved it! It was saucy, cheesy, meaty and yummy. If you don’t have time for a pizza crust, or want to break it up, give this pasta a try!
1/2 lb. ground beef
1/4 cup purple onion, finely sliced
2 TBS vegetable oil
2 Maggi Cubes (bouillon)
1 tsp garlic powder
1 tsp dried basil
1 cup pepperoni, cut in half
4 cups rotini pasta, uncooked
1 (14.5 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
3 1/2 cups water
3/4 cup Italian-blend cheese
Over medium-high heat, brown the ground beef with the onion, oil, bouillon cubes, garlic powder and basil in a large pot or skillet. Then add all the remaining ingredients except the cheese. Bring to a boil, then cover with a lid and reduce the heat to medium-low. Let it simmer for 15 minutes. Remove the pasta from the heat and top with the cheese. Allow the pasta to cool for 5 minutes before serving. The sauce will thicken as it stands.
Adapted from Kevin & Amanda