Pepperoni Pasta
Transform your weeknight dinner game with this irresistible Pepperoni Pasta recipe—a rich, creamy pasta dish that’s bursting with flavor and ready in under 40 minutes! Featuring tender penne or rigatoni coated in a luscious tomato-cream sauce, this dish gets a savory twist from crisped pepperoni slices and a hint of spice, thanks to optional red pepper flakes. Freshly grated Parmesan cheese and aromatic basil take the flavor profile to the next level, creating a comforting yet indulgent meal the whole family will love. Perfectly balanced with pantry staples and fresh ingredients, this one-pan wonder is as easy to make as it is to devour. Serve it hot with a sprinkle of Parmesan and basil for a beautiful finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Pasta (penne or rigatoni)
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Onion, diced
- 6 oz Pepperoni slices, halved
- 0.5 tsp Crushed red pepper flakes (optional)
- 2 tbsp Tomato paste
- 14 oz Canned crushed tomatoes
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, freshly grated
- 2 tbsp Fresh basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking until softened and fragrant, about 2-3 minutes.
Stir in the pepperoni slices and cook for another 2 minutes, allowing them to release their oils and crisp slightly.
If desired, sprinkle in the crushed red pepper flakes for a hint of spice, stirring well.
Add the tomato paste to the skillet and cook for 1-2 minutes, stirring constantly to develop its flavor.
Pour in the canned crushed tomatoes and stir to combine. Season with salt and black pepper. Let the sauce simmer gently over medium-low heat for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream, allowing the sauce to thicken slightly. Mix in the grated Parmesan cheese until melted and incorporated.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add the reserved pasta cooking water, a little at a time, until the desired consistency is achieved.
Remove the skillet from the heat and stir in the chopped fresh basil.
Serve the Pepperoni Pasta hot, garnished with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 7767 mg | 338% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 28.6 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1552 mg | 119% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2507 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
