Ingredients

• 2-3 ounces pepperoni
• 2 cloves garlic, thinly sliced
• 3/4 teaspoon (3g) red pepper flakes
• 28 oz (800g) can crushed San Marzano tomatoes
• Generous pinch of granulated sugar
• Salt and pepper, to taste
• 2 Tablespoons (28g) unsalted butter

Procedure

1. In a medium saucepan sautéed pepperoni over medium heat. Once has started to brown add the garlic and cook for 1 minute or until lightly toasted. Stir in the red pepper flakes, and toast for 30 seconds or until fragrant.
2. Add the tomatoes, sugar, salt and pepper to taste, thyme Bring to a simmer over medium heat and cook for 3 to 5 minutes or until the sauce reduces and slightly thickens.
3. Pour the sauce into a bowl and season with salt to taste. Stir in the butter until melted and emulsified. Set aside.