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Pepperoni Penne Carbonara Recipe

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Use kitchen scissors to cut sun-dried tomatoes into smaller pieces.

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Pepperoni Penne Carbonara Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

3 cups uncooked penne pasta
2 cups chopped sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/4 cup butter, cubed
1/2 teaspoon minced garlic
1 cup sliced turkey pepperoni
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, soak tomatoes in boiling water for 10 minutes; drain well.
In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer.
Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat for 3 minutes or until heated through. Drain penne; toss with sauce. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 483 calories, 29 g fat (17 g saturated fat), 108 mg cholesterol, 1,245 mg sodium, 39 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Pepperoni Penne Carbonara in Weeknight Cooking Made Easy Annual 2005, p138

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Pepperoni Penne Carbonara (4)

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Pepperoni Penne Carbonara

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Reviewed on May. 28, 2012 by WhitneyR

This dish came together really quickly and had a great flavor. Everyone loved it!

Reviewed on Apr. 12, 2012 by jenniemsrich

A new favorite!! The whole family loved it!!!!

Reviewed on Dec. 30, 2011 by valanddansmith

Loved this!! I used the oil packed tomatoes which I drained really well and patted dry and they seemed to work just fine. Definitely a restaurant quality dish!