What can be more appetizingly satisfying than a succulent juicy sauce filled tubular pasta? Having reviewed the all too famous rigatoni pie, I felt the need for a redo. Unlike the meat stuffed rigatoni pasta, I preferred drenching Tortiglioni in a lip-smacking white garlic and pepperoni sauce.
I have used minced pepperoni in the white garlic sauce and topped the pie off with loads of cheddar cheese shredded pepperoni and butter.
You can use any tubular pasta but make sure not to boil it too tender. Keep it a little undercooked so it can stand and hold onto pie arrangement in the pan. Throw your pasta in boiling water and let it roll for about 12 minutes. Then strain and start arranging them in a springform pan.
Prepare the White garlic pepperoni sauce with loads of freshly minced garlic and pepperoni. Then pour it right into the pasta cavities. Do not worry about the little sauce sneaking out around the edges of the pan.
To take care of any sauce dripping off the edges of the pan, wrap the bottom of it in an aluminum foil square.
Press all the grated cheddar down the pasta tubes and drop dollops of butter on top. All this will melt and make its way down into the pasta pie making it all the more exotic rich and juicy. Finally sprinkle pepperoni shreds and some oregano leaves on top.
So let’s get started!
- 1 packet Tortiglioni pasta boiled for 12 minutes
- 1-1/2 cups grated white cheddar
- 1 cup pepperoni chicken/beef, shredded
- 1 tablespoon dried oregano leaves
- 3 tablespoons butter
- 3 tablespoons hot sauce
- WHITE GARLIC PEPPERONI SAUCE
- 75 grams butter
- 1 tablespoon freshly minced garlic
- 4 tablespoons flour
- 2 cups milk
- 1 cup cream
- 1 teaspoon chicken stock powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 cups finely minced pepperoni
- Arrange boiled Tortiglioni vertically in a 9 inch round springform pan.
- In a heavy base saucepan, heat butter and sauté garlic. Now add flour and stir for another minute. Now remove the pan from the heat and using a wire whisk, add in half the milk. Keep whisking till all the flour gets dissolved. Now whisk in remaining milk. Return to heat and add in cream, chicken stock powder, garlic powder, salt, black pepper, balsamic vinegar, Worcestershire sauce and oregano leaves. Finally stir in minced pepperoni.
- Pour the prepared sauce over the pasta arranged in the pan. Make sure you fill in the pasta tubes with the sauce.
- Wrap the bottom of the pan with a sheet of foil.
- Finally spread a layer of grated cheddar cheese on top. Press it down gently to make it cover the pasta openings. Sprinkle pepperoni shreds and oregano on top. Finally drop dollops of butter.
- Bake it in a preheated oven at 180 degrees Celsius for 15 minutes.
- Let cool in the pan for 10 minutes. Then gently remove the rim of the pan. Drizzle hot sauce on top and serve.