Best 4 Pepperoni N Tomato Pasta Recipes

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**Pepperoni and Tomato Pasta: A Flavorful and Easy Meal for Busy Weeknights**

Indulge in the delightful combination of tangy tomatoes, savory pepperoni, and tender pasta with our delectable Pepperoni and Tomato Pasta recipe. This quick and easy dish is perfect for busy weeknights, requiring minimal prep and cooking time. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. Our collection of recipes offers variations to suit every taste, from a classic tomato sauce to a creamy Alfredo sauce, and even a spicy Arrabiata sauce. Whether you prefer a traditional Italian flavor or something with a little more kick, we have the perfect recipe for you. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds dancing!

Let's cook with our recipes!

PEPPERONI PENNE CARBONARA



Pepperoni Penne Carbonara image

Sun-dried tomatoes and turkey pepperoni lend fantastic flavor to this creamy, hearty pasta dish. It's a great change of pace from everyday spaghetti. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

3 cups uncooked penne pasta
2 cups chopped sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/4 cup butter
1/2 teaspoon minced garlic
1 cup chopped turkey pepperoni
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well., In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer., Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce.

Nutrition Facts : Calories 483 calories, Fat 29g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 1245mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.

CREAMY SPINACH AND PEPPERONI BAKED PASTA



Creamy Spinach and Pepperoni Baked Pasta image

Fresh ricotta, asiago and pecorino lend a creamy touch to this baked rigatoni with sauteed pepperoni and homemade tomato sauce.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 cup fresh ricotta
1 cup thinly sliced pepperoni
1 pound dried rigatoni
10 ounces frozen chopped spinach, thawed and squeezed dry
3 cups shredded Asiago
1 cup grated pecorino

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

PEPPERONI PASTA WITH LEMON AND GARLIC



Pepperoni Pasta With Lemon and Garlic image

Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.

Provided by Melissa Clark

Categories     weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Salt
1 pound medium pasta shells or orecchiette
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces pepperoni, thinly sliced, then coarsely chopped (about 2 cups)
3 garlic cloves, thinly sliced
1 teaspoon fennel seeds, cracked with a mortar and pestle or the side of a chef's knife
Pinch of red-pepper flakes (optional)
1 tablespoon tomato paste
1 small lemon, zested (if your lemon is very large, just zest half of it)
3/4 cup torn fresh basil or parsley leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
  • If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
  • Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
  • Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

PEPPERONI PENNE



Pepperoni Penne image

Pepperoni with penne pasta. Pepperoni spices up this entree.

Provided by Melissa

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 8

Number Of Ingredients 8

¾ pound sliced pepperoni sausage
2 tablespoons minced shallots
4 medium tomato - peeled, seeded and chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 cup heavy whipping cream
1 (16 ounce) package penne pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Cook the penne according to the package directions.
  • In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
  • Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
  • Add the drained pasta and toss, garnish with parmesan cheese.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 44.7 g, Cholesterol 86.5 mg, Fat 31.5 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 13.7 g, Sodium 741.3 mg, Sugar 3.6 g

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • If you don't have fresh tomatoes, you can use canned diced tomatoes.
  • Add a pinch of sugar to the sauce to help balance out the acidity of the tomatoes.
  • Use a good quality pepperoni that has a nice smoky flavor.
  • Cook the pasta according to the package directions.
  • Don't overcook the pasta, or it will become mushy.
  • Serve the pasta immediately, topped with freshly grated Parmesan cheese.

Conclusion:

Pepperoni and tomato pasta is a quick and easy weeknight meal that is sure to please the whole family. It is a simple dish that can be made with a few basic ingredients, and it is always a hit. The combination of the savory pepperoni, the sweet tomatoes, and the creamy Parmesan cheese is irresistible. This dish is sure to become a favorite in your household.

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