This recipe for skillet pepperoni pizza pasta is one of our own...we both love pizza (especially David!) and pasta so, we've decided to come up with our own one incorporating the ingredients from our easy pizza sauce recipe. The pizza sauce is delicious anyway...but with the addition of the onions, peppers and chopped pepperoni, it's seriously even more delicious!!
It's finished off with loads of grated mozzarella to make it stringy and cheesy and pepperoni slices...yum!
Please do give this skillet pepperoni pizza pasta recipe a try...and if you're not a fan of pepperoni, just miss it out for a vegetarian version, or add in any other protein you fancy, eg: chorizo, sausage, chicken...whatever you're favourite pizza toppings are.
We bought a new skillet pan from Amazon (see links below) with money we received at Christmas last year and are really pleased with it. It's been seasoned a couple of times in the oven and the more we're using it, the better it's getting.
Tip
- The recipe is easily reduced or increased if you're cooking for less or more people.
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Ingredients
- 2 cloves garlic, thinly sliced
- 1 tbsp olive oil
- 2 peppers, any colours, deseeded and sliced
- 2 onions, thinly sliced
- 125g pepperoni slices, half chopped and half left whole
- 1 tsp salt
- 2 x 400g cans of chopped tomatoes
- 1 tbsp sugar
- 1 tsp dried oregano
- freshly ground black pepper
- 1 tsp dried basil
- 300g pasta of your choice
- 150g grated mozzarella
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Instructions
- Heat the tbsp of olive oil in a large skillet pan on medium heat, add the sliced garlic and onions and fry for 3 minutes, taking care not to burn the garlic. Stir frequently. Then add the peppers and chopped pepperoni and fry for 5 minutes, stirring frequently.
- Add the can of tomatoes, salt, sugar, oregano, basil and pepper and simmer, covered with a lid, for 20 minutes. Taste for seasoning.
- While the tomato sauce is simmering, boil the kettle and cook the pasta according to packet instructions (usually around 10 minutes).
- Heat the grill to high.
- Drain the pasta in a colander and add it to the tomato sauce, stir to combine well. Sprinkle over the grated mozzarella and then lay the slices of pepperoni over the top and grill for 3 to 4 minutes, or until the cheese is bubbling and the pepperoni are a little crispy and curled up. Serve immediately.
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Skillet Pepperoni Pizza Pasta
Ingredients
- 2 cloves garlic thinly sliced
- 1 tbsp olive oil
- 2 peppers any colours, deseeded and sliced
- 2 onions thinly sliced
- 125g pepperoni slices half chopped and half left whole
- 1 tsp salt
- 2 x 400g cans of chopped tomatoes
- 1 tbsp sugar
- 1 tsp dried oregano
- freshly ground black pepper
- 1 tsp dried basil
- 300g pasta of your choice
- 150 grated mozzarella
Instructions
- Heat the tbsp of olive oil in a large skillet pan on medium heat, add the sliced garlic and onions and fry for 3 minutes, taking care not to burn the garlic. Stir frequently. Then add the peppers and chopped pepperoni and fry for 5 minutes, stirring frequently.
- Add the can of tomatoes, salt, sugar, oregano, basil and pepper and simmer, covered with a lid, for 20 minutes. Taste for seasoning.
- While the tomato sauce is simmering, boil the kettle and cook the pasta according to packet instructions (usually around 10 minutes).
- Heat the grill to high.
- Drain the pasta in a colander and add it to the tomato sauce, stir to combine well. Sprinkle over the grated mozzarella and then lay the slices of pepperoni over the top and grill for 3 minutes, or until the cheese is bubbling and the pepperoni are a little crispy and curled up. Serve immediately.
Notes
- The recipe is easily reduced or increased if you're cooking for less or more people.
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