Pizza Pasta

A one pot wonder

I made this meal on the first night of my recent section hike, and it was AMAZING!  If you like meals such as MH Chili Mac or Lasagna, you’ll love this one, and it really doesn’t take much extra effort.  You will have to make the “homemade” sauce first, however.  This will require 1 1/2 tubes of Amore tomato paste in the 4.5 oz. size; save the half in the second tube for other dishes.

The featured photo is what it looks like in a home kitchen.  The pic below is what it looks like when made on the trail and photographed in the dark with a crappy camera.

This photo and some others from last week upset me enough that I just got back from the Verizon store, where I upgraded to a Pixel 3 with a real camera.

So anyway, back to the food.  First, make the sauce.

SAUCE:

1 1/2 tubes (approx. 7 oz.) of Amore tomato paste

7 oz. warm water

1 TB grated parmesan

1 packet of honey

1 packet of olive oil

1 mini ziploc containing: 3/4 tsp onion powder, 1/4 tsp each of oregano, basil, marjoram and black pepper, and 1/8 tsp each of cayenne and red pepper flakes.

Once you have the sauce made, you’ll proceed to the rest of the dish.  The ingredients you will need are:

1/2 cup dehydrated or freeze-dried italian sausage (Redwick’s has the best, when available).  Plain ol’ freeze-dried sausage crumbles will work ok as well.

1 wallet pack (1.75 oz.) of Hormel pepperoni

2 chicken broth packets from Packit Gourmet

1-2 cups of freeze-dried shredded mozzarella cheese (rehydrate in advance)

2 TB grated parmesan cheese

8 oz. pasta of choice (shells work great)

DIRECTIONS:

You already have the sauce in your pot (needs to be about a 1.3L pot by the way). 

Cut the pepperoni into quarters.  Rehydrate your sausage.

Add the sausage, half of the pepperoni, and chicken broth packets plus 2 cups water to the sauce.  Add in the pasta.  Bring to a boil, then simmer 10-12 minutes until the pasta is cooked to your satisfaction.

Take off heat and stir in 3/4 of the mozzarella.  This will result in a very goopy spoon, but it’s worth it.

Top it all with the remaining mozzarella and pepperoni plus the parmesan cheese, put the lid on the pot, and put back on low heat for a couple of minutes until the cheese on top melts into a glorious, gooey mess.

Allow to cool just a bit and then serve.

The above will feed 2 hungry hikers.