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Skillet Pepperoni Pizza Pasta

Prep Time 15 mins
Cook Time 30 mins
Course Main, Main Course
Cuisine Italian
Servings 4 people


  • 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


  • 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.


  • The recipe is easily reduced or increased if you're cooking for less or more people.


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Keyword pasta, pepperoni, pizza, pizza pasta, pizza sauce, skillet