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Pepperoni Penne Carbonara

 Pepperoni Penne Carbonara
Sun-dried tomatoes and turkey pepperoni lend fantastic flavor to this creamy, hearty pasta dish. It's a great change of pace from everyday spaghetti. —Taste of Home Test Kitchen
6 ServingsPrep/Total Time: 30 min.


  • 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


  • Cook pasta according to package directions. Meanwhile, 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 until heated through. Drain pasta; 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.

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Pepperoni Penne Carbonara (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.