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Pepperoni 'n' Tomato Pasta Recipe

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A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. —Dawn Onuffer, Crestview, Florida

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Pepperoni 'n' Tomato Pasta Recipe

Prep: 25 min. Cook: 20 min.

Yield: 8 Servings

25 20 45

Ingredients

1 medium onion, chopped
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
2 bay leaves
1 tablespoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (8 ounces) sliced pepperoni, quartered
4 cups uncooked ziti or bow tie pasta
1/2 cup grated Parmesan cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender.
Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese. Yield: 8 servings.

Originally published as Pepperoni 'n' Tomato Pasta in Country Woman February/March 2008, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Pepperoni 'n' Tomato Pasta (16)

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Pepperoni 'n' Tomato Pasta

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Reviewed on Sep. 10, 2011 by niagaracat

Aside from not having the fennel this was a quick and easy meal to prepare. I served this over whole wheat bow tie pasta and didn't bother with the mozzarella sprinkled on top.

Reviewed on Apr. 28, 2011 by obsessedwithfood

I thought 8 servings would be too much so I cut the recipe in half. I thought it was delicious. The flavor was excellent and it was very easy to make. I wouldn't change a thing. My kids ate it, however, they picked out the green pepper, tomatoes, and mushrooms.

Reviewed on Mar. 03, 2011 by strojhs

Made half of the recipe for two of us; then made the full reciped for a Senior dinner and came home with very little. Super taste; the pepperoni and the red pepper flakes give it a spicey taste. I like what others have said they put in it. I'm sure it would only enhance it. Love it and plan on passing this recipe around.

Reviewed on Mar. 01, 2011 by mjounan

I made it; we ate it ... and ate it. Even my co-workers loved the leftovers. I added some Italian sausage, black olives and artichoke hearts to my sauce and used penne pasta (since that's what I had on hand). My Italian husband said it's a winner.

Reviewed on Feb. 26, 2011 by jajm6

My whole family loved this!! I added a bit of browned hamburger to make it a bit meatier for my guys.

Reviewed on Feb. 25, 2011 by mjounan

I printed the recipe out to make this weekend. This is very similar to my fave dish at our local restaurant - although they also put crumbled It. sausage and olives in it & use penne pasta - they call it Penne Rustica & charge $14.95

Reviewed on Feb. 23, 2011 by bevy444

how about nutritional values?

Reviewed on Feb. 21, 2011 by mylib910

This is fabulous - def make again and perfect just the way it is!

Reviewed on Feb. 21, 2011 by Fuddge

I made this ewcipe today and it was wonderful.

A word to a the critics, you have missed the

point, you can change the recipe any way you like, that doesn't mean there is something wrong with it. I omited the mushrooms because I have an alergy to them. My husband also loved it..Can't wait to share it with my friends.

Reviewed on Feb. 21, 2011 by wombatt

ajoangelo lighten what up??????? its for the most part all vegies and spices you can leave out the meat and some cheese but its already healthy

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