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.
Rate:
1.0 (1)
50 min total
4 servings
Easy
Ingredients
servings
Units
- 14.1 oz pasta (e.g. penne, fusilli or spaghetti)
- 5.3 oz bacon, diced
- 3.5 oz pepperoni (cut into strips)
- 1 stk onion (chopped) or onion powder
- 2 fed garlic (finely chopped) or garlic powder
- 1.8 lb chopped tomatoes (canned)
- 7.1 oz cheddar (grated)
- 7.1 oz mozzarella (grated)
- 1 tsp paprika (sweet)
- 1 tsp salt
- ½ tsp black pepper
- 1 håndfuld fresh basil (optional garnish)
Instructions
- 1
Cook the bacon
- Heat a large pot and cook the bacon until it reaches the crispness you prefer.
- Cook until golden and crisp, or leave it a little softer if you like.
8 min - 2
Add onion and garlic
- When the bacon is nearly done, add onion and garlic (or powders) and cook to the texture you prefer.
- The onion can be soft with a little bite left.
3 min - 3
Add pepperoni
- Add the pepperoni strips to the pot. Continue cooking until they release a little fat.
- The pan starts to smell like tomato and cured meat.
4 min - 4
Add tomatoes and spices
- Pour in 1–2 cans of chopped tomatoes and add paprika, salt and pepper.
- Two cans leave extra sauce for the freezer — useful later for calzone or another pasta night.
5 min - 5
Melt cheddar into the sauce
- When the tomatoes simmer, add grated cheddar a little at a time and stir until fully melted.
- Block cheddar, grated yourself, melts evenly and gives a thick, creamy sauce.
8 min - 6
Cook the pasta
- While the sauce simmers, cook the pasta al dente in plenty of salted water.
- Drain, but serve the pasta on top — do not mix it into the sauce.
10 min100°C - 7
Add mozzarella and simmer
- When the cheddar has melted, add mozzarella and let the sauce simmer gently.
- The mozzarella softens into long, stretchy strands in the warm sauce.
5 min - 8
Serving
- Plate the pasta and spoon the hot cheese-tomato sauce over it. Garnish with fresh basil if you like.
- Eat right away while the cheese is still soft and melted.
2 min
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Details
Nutrition
Calories
740kcal
Protein
38g
Fat
44g
Carbs
48g
Serving Size
400g
Dietary
Allergens
DairyGluten
Restrictions
- Contains Dairy
- Contains Gluten
Serving
Suggestions
- • Serve right away.
Side Pairings
- • Green leaf salad with lemon and olive oil
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
- • Method: Freeze only the sauce — not the pasta
Reheating
- • Pan: Warm the sauce gently under a lid with a splash of water or milk until creamy again.
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
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
M
Michael
Skaberen af den originale flydende pizza – pasta med alt det bedste fra en pepperoni pizza.