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...
SCOTTISH
Explore the heart and soul of Scotland with our authentic and modern Scottish Recipes Collection. From traditional classics like hearty cullen skink, and haggis, neeps and tatties, to contemporary twists on old favourites, these recipes showcase the rich culinary heritage of Scotland.
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...
9 CREAMY AND COMFORTING RISOTTOS
Savour the creamy, comforting goodness of this 9 Creamy and Comforting Risottos collection. There's classic combinations like chicken and mushroom or salmon and prawn, to creative twists using barley and orzo. These recipes are perfect for everything from elegant dinner parties to cosy family meals.
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