Warm Pepperoni Pasta Recipes
PEPPERONI PENNE
Pepperoni with penne pasta. Pepperoni spices up this entree.
Provided by Melissa
Categories Main Dish Recipes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook the penne according to the package directions.
- In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
- Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
- Add the drained pasta and toss, garnish with parmesan cheese.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 44.7 g, Cholesterol 86.5 mg, Fat 31.5 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 13.7 g, Sodium 741.3 mg, Sugar 3.6 g
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.
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
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
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