Pepperoni Red Sauce for Spaghetti

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Servings: 4
  • 800 g tomatoes (preferable ripe) 
  • New Milano pepperoni (1 stick)
  • 1 red onion, medium 
  • 2 cloves of garlic 
  • 1 tablespoon balsamic vinegar 
  • 1 bunch fresh basil 
  • 2 tablespoons olive oil 
  • 1 pinch salt
  • Black pepper 
  • 1 teaspoon dried oregano
  1. Roughly chop the tomatoes and put them in a bowl. Mash them with a fork or hands.
  2. Finely chop the basil leaves. Peel and finely slice the onion and garlic. 
  3. Dice the pepperoni into half inch pieces. 
  4. Put a saucepan on medium heat, add 1 tablespoon of oil and the onion. Cook for about 6 minutes, until onion pieces turn golden.
  5. Add the garlic and stir for a few minutes. Then add the tomatoes, pepperoni, and vinegar. 
  6. Season with a pinch of salt, pepper and one teaspoon oregano and continue cooking for around 15 minutes on medium-low heat, stirring occasionally. 
  7. Around 2 minutes before taking the sauce off the fire, add the chopped basil.