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.
Recent New Recipes
Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this 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 tins 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
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 tins 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.
Serving Suggestions
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
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
- 125 g (4.4 oz) pepperoni slices half chopped and half left whole
- 1 tsp salt
- 800 g (28 oz) tins chopped tomatoes
- 1 tbsp sugar
- 1 tsp dried oregano
- freshly ground black pepper
- 1 tsp dried basil
- 300 g (10.6 oz) pasta of your choice
- 150 g (5.3 oz) 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 tins 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.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE