Here’s another great tomato sauce that is a bit more work than using a jarred Prego, but is well worth the effort.  Much like my previous effort, using basil, rosemary and bacon, this recipe calls for strong robust ingredients to counteract the acidity of tomatoes.   The key here is the spicy pepperoncini.  The pepperoncini is a pickled banana pepper.  I usually recognize it from antipasto salads or in the giant muffuletta sandwiches in NOLA (fantastic, but not for pre-sleeping consumption) .   The peppers pack a little bit of heat and really enhance the flavor of this sauce.  If anything, I probably used too few pepperoncini in this recipe, so I would recommend using more than what I include in the recipe below.  I was worried that it’d be too spicy, but it definitely wasn’t!

For the mozzarella, you can probably get away with shredded mozzarella – it’d make a more consistent pasta.  However, I really recommend fresh mozzarella balls – I love the milky, concentrated cheesy flavor.  When you’re eating your pasta, it’s kinda like playing a slot machine – it’s entertaining, and you don’t know what you’ll get, but forking some mozzarella is like hitting the jackpot!

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