PEPPERONI 'N' TOMATO PASTA
A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. -Dawn Onuffer, Crestview, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender. , Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.
Nutrition Facts :
PEPPERONI PASTA
I found this recipe in a cookbook from my mother's sorority. For a fun look, substitute half of the rotini with wagon wheel pasta.-Carol Buckman, Colony, Kansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. , In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 372 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 992mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
PEPPERONI PASTA WITH LEMON AND GARLIC
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
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.
WARM PEPPERONI PASTA
Tastes just like pizza when served warm!!! Quick, Tasty and Inexpensive dish that works well for a weekday supper, travels well to a Pot Luck Dinner, or hot Summer picnic. With all of the added vegetables, this is a satisfying and complete one-dish meal.
Provided by 148045
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles in salted water to taste. Drain, cover to keep warm, and set aside.
- Heat oil in skillet, add green and red peppers, tomatoes and saute until softened (but not limp).
- Add pepperoni, capers, black olives, pepperoni and pesto and heat through. Once warm, mix the contents of the pan with noodles and mozzarella cheese.
- Place in serving bowl and top with Parmesan cheese.
Nutrition Facts : Calories 495, Fat 17.7, SaturatedFat 6.7, Cholesterol 37.7, Sodium 1210.4, Carbohydrate 64, Fiber 5, Sugar 3.1, Protein 20.3
PEPPERONI CASSEROLE
Spaghetti with a twist! Your standard spaghetti topped with a combination of mozzarella/cottage cheese and a layer of pepperoni to top it off. The sausage can be substituted with hamburger.
Provided by CKROPER
Categories World Cuisine Recipes European Italian
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a skillet over medium heat, cook the sausage until evenly brown.
- In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 693.5 calories, Carbohydrate 53.6 g, Cholesterol 85.8 mg, Fat 34 g, Fiber 3.6 g, Protein 41.1 g, SaturatedFat 14.3 g, Sodium 1732.1 mg, Sugar 7.9 g
WARM PEPPERONI SPAGHETTI PASTA
I had this dish growing up. This is a wonderful kid friendly dish, It is a very different dish. Try it and you will love it!! Taste even better as a left over dish too!!
Provided by sprkplug77
Categories One Dish Meal
Time 15m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First beat eggs in heavy cream, set it to the side at room temperature.
- While you are cooking the noodles, you will need to cut the pepperonis, but it depends: (If you use the big pepperonis you will need to cut them in half. The small pepperonis you do not need to cut.)
- Drain noodles when done. After the noodles are drained mix the butter and the pepperonis into the noodles, until the butter is melted.
- Then stir in the cream and the egg mixture, then once all mixed stir in the parmesan cheese. I like to add a little extra parmesan cheese to each serving as I serve it.
- Serve HOT and enjoy!
Nutrition Facts : Calories 905.8, Fat 55.6, SaturatedFat 26.4, Cholesterol 237.7, Sodium 1333.9, Carbohydrate 65.5, Fiber 2.7, Sugar 2.6, Protein 34.1
More about "warm pepperoni spaghetti pasta recipes"
20 WAYS TO COOK WITH PEPPERONI - ALLRECIPES
From allrecipes.com
Author Hayley SuggPublished Jan 16, 2021Estimated Reading Time 4 mins
- Pepperoni Crisps. Upgrade snack time with these ultra savory, slightly spicy pepperoni crisps. A quick trip to the oven results in crunchy chips that serve as a great low-carb treat.
- Pepperoni Bread. Pepperoni, cheese, and Italian seasonings are all rolled up into one delicious baked good with this easy bread recipe. Serve with a side of marinara for dipping slices.
- Pepperoni Casserole. Say bye to boring spaghetti with this decadent pepperoni-studded casserole twist. The pasta is tossed with marinara and sausage, layered up with a ricotta and cottage cheese blend, then topped with pepperoni and olives before baking.
- Pepperoni Burgers. Minced pepperoni and Italian seasoned breadcrumbs give these burgers a bold flavor. Serve with all your favorite toppings. Some reviewers recommend a thick slice of mozzarella and dollop of marinara.
- Pepperoni Pizza Rolls. Refrigerated biscuit dough is transformed when filled with slices of pepperoni and mozzarella cheese cubes. Enjoy these fluffy bites with dinner, or bring them to the next tailgate.
BAKED PEPPERONI SPAGHETTI - FLOUR ON MY FACE
From flouronmyface.com
Ratings 1Total Time 1 hrCategory Main DishCalories 412 per serving
- Cook the spaghetti following the instructions for al dente. Drain in a colander. Run cold water over the cooked spaghetti until the pasta is cool. Drain the cooled pasta well.
- Pour the well-drained spaghetti noodles into a large 9x13 aluminum food tray with cardboard lid or another freezer container if freezing. If planning to cook immediately use a 9 x 13-inch baking pan.
PEPPERONI PASTA BAKE | GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (4)Estimated Reading Time 2 minsServings 4-6Total Time 40 mins
PEPPERONI AND OLIVE PENNE PASTA - THE COOKING JAR
From thecookingjar.com
LOADED ITALIAN PASTA SALAD RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
THREE PEPPER PASTA WITH CRISPY PEPPERONI - BUDGET BYTES
From budgetbytes.com
PASTA WITH PEPPERS, THE ITALIAN WAY - THE CLEVER MEAL
From theclevermeal.com
ONE-POT PEPPERONI PASTA - CHEF DONNA AT HOME
From chefdonnaathome.com
PEPPERONI PASTA RECIPE - EASY AND FRUGAL 20 MINUTE DINNER
From eatingonadime.com
PEPPERONI PASTA CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
PEPPERONI SPAGHETTI - THE SHORT ORDER COOK
EASY BAKED PEPPERONI PIZZA SPAGHETTI - DINNER, THEN DESSERT
From dinnerthendessert.com
ROASTED ZUCCHINI PASTA SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
RECIPE FOR AGLIO, OLIO E PEPERONCINO BY GIORGIO LOCATELLI
From theguardian.com
SUPER-EASY PASTA SALAD RECIPE | EPICURIOUS
From epicurious.com
PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
THE 20 BEST EASY PASTA RECIPES - THE GUARDIAN
From theguardian.com
THE BEST ITALIAN PASTA SALAD WITH PEPPERONI | FOODIECRUSH.COM
From foodiecrush.com
10 BEST BAKED SPAGHETTI WITH PEPPERONI RECIPES | YUMMLY
From yummly.com
PEPPERONI PASTA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PERFECT PASTA AL LIMONE RECIPE - FOOD REPUBLIC
From foodrepublic.com
You'll also love