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Pepperoni 'n' Tomato Pasta

 Pepperoni 'n' Tomato Pasta
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
8 ServingsPrep: 25 min. Cook: 20 min.


  • 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


  • 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

2 of 2

Pepperoni 'n' Tomato Pasta (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.