Pepperoni Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
535 kcal
-
Course
Main Course
-
Cuisine
Italian
Pepperoni Pasta
Description
Pepperoni Pasta uses cooked rotini tossed in a savory sauce made by sautéing onions and garlic in olive oil, then simmering with marinara, Italian seasoning, water, and halved pepperoni slices. This simmering melds the flavors and tenderizes the pepperoni. Adding shredded mozzarella and Parmesan cheese at the end creates a creamy, cheesy coating that clings to each pasta piece.
The dish is topped with additional mozzarella to melt on warm pasta, and fresh chopped parsley adds color and a mild herbaceous note. The texture offers tender pasta surrounded by a smooth, rich tomato and cheese sauce punctuated by the savory, spiced bites of pepperoni.
Leftovers keep well in an airtight container refrigerated up to five days. The recipe is flexible — penne pasta can be used instead of rotini, and extra pizza toppings can be added to tailor the flavors.
Ingredients
- 1 pound rotini pasta
- 1 tablespoon olive oil
- 1/2 white onion (diced finely)
- 30 pepperoni cut in half
- 1 tablespoon garlic minced
- 1 tablespoon Italian seasoning
- 1 jar marinara sauce (24 oz)
- 1 cup water
- 2 cups mozzarella cheese (shredded, divided)
- 1/2 cup Parmesan Cheese (shredded)
- 1 bunch Italian parsley chopped (optional)
Instructions
- Cook the pasta to al dente based on the package instructions and drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Then add in the diced onions and cook for 3-5 minutes until the onions are tender and translucent. Then add in the minced garlic and cook for 1 minute until the garlic is aromatic.
- Then add in the marinara sauce, sliced pepperonis, water and Italian seasoning. Stir until well combined. Bring the mixture to a low boil. Cover and let the mixture simmer for 8-10 minutes.
- Then stir in the cooked pasta, 1 1/2 cup of the mozzarella cheese and the parmesan cheese. Turn off the heat and cover the skillet to allow the meal to melt the cheese.
- Then top the meal with the remaining shredded mozzarella cheese and allow for it to melt.
- Serve topped with chopped parsley and enjoy!
Notes
- Penne pasta is an acceptable substitute for rotini if preferred.
- Feel free to add other favorite pizza toppings to customize this dish.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 1075mg | 45% |
| Potassium | 651mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1623IU | 32% |
| Vitamin C | 22mg | 24% |
| Calcium | 353mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
