Clinton is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up One-pot pizza mac.

One-pot pizza mac

Is it crustless pizza with macaroni? Or macaroni topped with a pizza? I don’t even know, but I do know you’re going to love it! I’ve taken the flavours of classic pizza sauce to make a rich tomato sauce for macaroni. The crowning glory (literally!) is stretchy melted mozzarella blanketing the top, dotted with sliced salami. Plonk that pot in the middle of the table, spoon out big, stringy helpings and watch eyes and smiles grow wide!
PS: Don’t shortcut sauteing the salami properly at the beginning – it will ooze tasty red oil that flavours the whole dish.
Ingredients
1 tbsp extra virgin olive oil
125g salami slices, chopped into 1cm squares (see note)
1 brown onion, finely chopped
1 red capsicum, deseeded and chopped into 1cm squares
2 garlic cloves, finely minced
1 tsp dried oregano
1 tsp dried basil
2 cups (500ml) low-salt beef stock
800g can crushed tomatoes
1 tsp cooking salt
1⁄2 tsp black pepper
21⁄2 cups (250g) elbow macaroni (or other small pasta)
Pizza topping
2 tightly packed cups (200g) grated mozzarella
50g pepperoni slices (or more chopped salami)
12 kalamata olives, pitted (or olive slices)
Method
1. Preheat the oven grill to high with the shelf 25cm from the heat source.
2. Heat the oil in a large ovenproof pot over high heat. Cook the salami for 3 minutes
or until the edges are tinged with light gold. Add the onion, capsicum, garlic,
oregano and basil. Stir for 2 minutes or until the onion is translucent.
3. Add the stock, tomatoes, salt and pepper. Stir, bring to a simmer, then add the
pasta. Give it another stir and once it comes back up to a simmer, lower the heat
slightly to medium-high so it’s bubbling energetically but not boiling rapidly. Cook for
10 minutes, stirring every minute, so the base doesn’t catch, until the macaroni is
almost cooked. The mixture should still be quite liquid at this stage.
4. Turn the stove off and wait for the bubbles to subside. Smooth the surface. Sprinkle
with the cheese, then top with the pepperoni and olives.
5. Place under the oven grill for 5 minutes, until the cheese is melted and the
pepperoni is sizzling. Serve immediately.

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