16ounce(454g)package of Italian sausagehowever spicy you like
5clovesgarlicfinely minced
30-35sliced pepperoni25 of them cut into fourths and the other 5-10 left as is
½teaspoonItalian seasoning
½teaspoonground black pepper
½teaspoonsalt
3½cups(828ml)low-sodium chicken or vegetable broth
1cup(286g)arrabbiata sauce
8ounces(227g)uncooked elbow or spiral pasta
2cups(224g)mozzarella cheesefreshly shredded
1cup(100g)parmesan cheesefreshly shredded
4ounces(113g)basil pesto
Instructions
Preheat the oven to 400 °F (204 °C)
Heat a deep oven safe skillet over medium heat and coat the bottom in the olive oil then add the sausage and garlic.
Crumble and cook until it browns all of the way through.
Add the cut pepperoni, Italian seasoning, pepper and salt and stir to combine. Let it cook for another 5 minutes then transfer the meat to a plate and set it aside for later.
Carefully wipe out any excess crumbs and oil from the pan and pour in the chicken broth and arrabbiata sauce.
Heat over high heat until it boils and stir in the pasta and continue stirring the entire time as it cooks for about 7 minutes or until fork tender.
Remove the pan from the heat and stir in three fourths of the mozzarella and parmesan cheese and all of the pesto.
Then stir in the cooked sausage and pepperoni.
Spread the pasta out evenly in the pan then top it with a few slices of uncut pepperoni then some of the mozzarella and parmesan then a few more slices of pepperoni.
Bake for 8-10 minutes or until the cheese starts to bubble around the sides.