Skillet Pepperoni Pizza Pasta
Deborah
A delicious pizza sauce with onions, peppers and pepperoni...and pasta...instead of a pizza base!!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main
Cuisine Italian
- 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
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.
- 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