Pepperoni Pasta

    50 minutes

    A quick and simple pasta dish that uses pepperoni in a cream sauce. Spicy and delicious. Serve with green salad.

    55 people made this

    Serves: 8 

    • 500g penne
    • 375g pepperoni
    • 2 tablespoons minced eschalots
    • 1 clove garlic, minced
    • 4 medium tomato - peeled, seeded and chopped
    • 1 cup (250ml) thickened cream
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons grated Parmesan cheese

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Cook the penne according to the packet directions.
    2. In a large frypan saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the eschalots and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
    3. Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
    4. Add the drained pasta and toss, garnish with Parmesan cheese.

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    Reviews in English (48)


    I used onions instead of shallots, canned tomatoes instead of fresh, added some green olives and instead of cream used 1 cup of skim milk w/2 TBS of flour. Outstanding! Will definately make again. The calorie count has to be substantially less with the skim milk!  -  14 Sep 2004  (Review from Allrecipes USA and Canada)


    Very good. I used two cans of diced tomatoes instead of fresh and added oregano, basil and crushed red pepper. I will definately make this again.  -  21 Nov 2008  (Review from Allrecipes USA and Canada)


    WOW! A Big hit!! THis dish is easy to make and very tasty! I used spicy pepperoni for extra kick..My boyfriend thought it was the best pasta dish he has ever had! A+  -  08 Nov 2000  (Review from Allrecipes USA and Canada)