Pepperoni Pizza Pasta

  • 3 cloves garlic, minced
  • ½ medium onion, finely chopped
  • 2 T. olive oil
  • 9 oz. orzo pasta
  • 2 ½ c. chicken broth
  • 1 T. tomato paste
  • 1 ½ c. tomato sauce
  • 1 oz. grated Parmesan
  • 6.5 oz. grated mozzarella
  • 3.5 oz. thin slices pepperoni

Mince the garlic and finely chop the onion.

Heat the oil in an ovenproof nonstick sauté pan over medium-low heat. Add the onion and garlic; cook until soft and fragrant, about 2 minutes. Add the orzo and toast for 1 minute. Pour in the broth and bring to a boil. Add the tomato paste and stir until dissolved. Add the tomato sauce and stir well.

Cover and simmer over low heat for 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan. Add more chicken broth or water if needed.

In the meantime, preheat the oven to 400°F. Top the pasta with the grated cheeses and pepperoni. Place the pan in the oven and bake for 10 minutes or until the cheese is melted and golden browned on top. Serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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