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Pepperoni Penne Carbonara Recipe
Pepperoni Penne Carbonara Recipe photo by Taste of Home

Pepperoni Penne Carbonara Recipe

Read Reviews (5)
4.86 5
Publisher Photo
Use kitchen scissors to cut sun-dried tomatoes into smaller pieces.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 3 cups uncooked penne pasta
  • 2 cups chopped sun-dried tomatoes (not packed in oil)
  • 3 cups boiling water
  • 1/4 cup butter
  • 1/2 teaspoon minced garlic
  • 1 cup chopped 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

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.

Directions

  1. Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well.
  2. In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer.
  3. Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce. Yield: 6 servings.
Originally published as Pepperoni Penne Carbonara in Weeknight Cooking Made Easy Annual 2005, p138

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.

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

Reviews for Pepperoni Penne Carbonara(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 22, 2012

Delicious! I added bacon, just because bacon is wonderous! :D

MY REVIEW
Reviewed May. 28, 2012

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

MY REVIEW
Reviewed Apr. 12, 2012

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

MY REVIEW
Reviewed Dec. 30, 2011

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!

MY REVIEW
Reviewed Apr. 15, 2010

This has great flavor! Make it!

~ Theresa

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