Skillet Pepperoni Pizza Pasta
A delicious pizza sauce with onions, peppers and pepperoni...and pasta...instead of a pizza base!!
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.
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Nutrition
Calories: 675kcal | Carbohydrates: 80g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1607mg | Potassium: 930mg | Fiber: 7g | Sugar: 15g | Vitamin A: 803IU | Vitamin C: 91mg | Calcium: 315mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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