Pepperoni ‘n’ Tomato Pasta
Total TimePrep: 25 min. Cook: 20 min.
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.
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.
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.
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.
My whole family loved this!! I added a bit of browned hamburger to make it a bit meatier for my guys.
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
how about nutritional values?
This is fabulous - def make again and perfect just the way it is!
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.
This takes a little effort, but well worth it...yum!