Pasta à la Michael — liquid pizza | Nordmad
Dinner

Pasta à la Michael — liquid pizza | Nordmad

Michael’s liquid pizza: creamy tomato sauce with bacon, onion, pepperoni and melted cheese — pasta served on top, not tossed in. A calm comfort plate for weeknights and weekends.

TraditionalEverydayDinnerStandardFusionpasta
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Rate:
1.0 (1)
50 min total
4 servings
Easy

Ingredients

servings
  • 400 g pasta (e.g. penne, fusilli or spaghetti)
  • 150 g bacon, diced
  • 100 g pepperoni (cut into strips)
  • 1 stk onion (chopped) or onion powder
  • 2 fed garlic (finely chopped) or garlic powder
  • 800 g chopped tomatoes (canned)
  • 200 g cheddar (grated)
  • 200 g mozzarella (grated)
  • 1 tsk paprika (sweet)
  • 1 tsk salt
  • 0.5 tsk black pepper
  • 1 håndfuld fresh basil (optional garnish)

Instructions

  1. 1

    Cook the bacon

    1. Heat a large pot and cook the bacon until it reaches the crispness you prefer.
    2. Cook until golden and crisp, or leave it a little softer if you like.
    8 min
    High heat
  2. 2

    Add onion and garlic

    1. When the bacon is nearly done, add onion and garlic (or powders) and cook to the texture you prefer.
    2. The onion can be soft with a little bite left.
    3 min
    Medium heat
  3. 3

    Add pepperoni

    1. Add the pepperoni strips to the pot. Continue cooking until they release a little fat.
    2. The pan starts to smell like tomato and cured meat.
    4 min
    Medium heat
  4. 4

    Add tomatoes and spices

    1. Pour in 1–2 cans of chopped tomatoes and add paprika, salt and pepper.
    2. Two cans leave extra sauce for the freezer — useful later for calzone or another pasta night.
    5 min
    Medium heat
  5. 5

    Melt cheddar into the sauce

    1. When the tomatoes simmer, add grated cheddar a little at a time and stir until fully melted.
    2. Block cheddar, grated yourself, melts evenly and gives a thick, creamy sauce.
    8 min
    Low heat
  6. 6

    Cook the pasta

    1. While the sauce simmers, cook the pasta al dente in plenty of salted water.
    2. Drain, but serve the pasta on top — do not mix it into the sauce.
    10 min
    100°C
  7. 7

    Add mozzarella and simmer

    1. When the cheddar has melted, add mozzarella and let the sauce simmer gently.
    2. The mozzarella softens into long, stretchy strands in the warm sauce.
    5 min
    Low heat
  8. 8

    Serving

    1. Plate the pasta and spoon the hot cheese-tomato sauce over it. Garnish with fresh basil if you like.
    2. Eat right away while the cheese is still soft and melted.
    2 min
    High heat

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Details

Nutrition

Calories

740kcal

Protein

38g

Fat

44g

Carbs

48g

Serving Size

400g

Serving

Suggestions

  • • Serve right away.

Drink Pairings

  • • Alkoholfri: Water

Side Pairings

  • • Bread

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 4°C
  • • Method: Store in an airtight container in the refrigerator for up to 2 days. Freeze sauce only — not the pasta. Reheat gently under a lid with a splash of water or milk.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C

Tips

Preparation

  • • Grate cheddar from a block — it melts more evenly.
  • • Cut pepperoni into strips for even distribution.

Cooking

  • • Freeze a portion of the sauce — it works well in calzone later.
  • • Let the sauce simmer 5–10 minutes at the end for deeper flavor.

Serving

  • • Serve right away while the cheese is still melted.
  • • A few fresh basil leaves add color on top.

Variations

Flavor

  • Add a pinch of chili for more heat.
  • Use smoked paprika for deeper flavor.

Health

  • Swap bacon for turkey bacon for a lighter plate.
  • Use whole-grain pasta for more fiber.

Method

  • Bake pasta and sauce in the oven with extra cheese on top.

Toppings

  • Fresh basil on top.

Author

M

Michael

Skaberen af den originale flydende pizza – pasta med alt det bedste fra en pepperoni pizza.

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Comments

Author

M

Michael

Skaberen af den originale flydende pizza – pasta med alt det bedste fra en pepperoni pizza.

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