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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
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    8 servings


  • 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 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 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.

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  • niagaracat
    Sep 10, 2011

    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.

  • obsessedwithfood
    Apr 28, 2011

    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.

  • strojhs
    Mar 3, 2011

    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.

  • mjounan
    Mar 1, 2011

    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.

  • jajm6
    Feb 26, 2011

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

  • mjounan
    Feb 25, 2011

    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

  • bevy444
    Feb 23, 2011

    how about nutritional values?

  • mylib910
    Feb 21, 2011

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

  • Fuddge
    Feb 21, 2011

    I made this ewcipe today and it was wonderful. 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.

  • bubba73
    Feb 21, 2011

    This takes a little effort, but well worth it...yum!