Pepperoni Penne

Pepperoni Penne

43

"Pepperoni with penne pasta. Pepperoni spices up this entree."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 533 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cook the penne according to the package directions.
  2. In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot 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.

Reviews

43
  1. 55 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ag...

Most helpful critical review

I’m sorry to say this was quite disappointing. The pepperoni totally dominated this dish and made it taste quite salty and, we love our salt. I used green onions for the shallots and canned to...

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 ag...

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.

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+

I thought this was really good!! I added more onion and garlic than what the recipe called for, and also added some crushed red chillies for some zing. Didn't have heavy cream, so used milk with...

Very easy to make and popular! I've made a few adjustments, like minced onions instead of shallots, and doubling the sauce. It's always a big hit!

I’m sorry to say this was quite disappointing. The pepperoni totally dominated this dish and made it taste quite salty and, we love our salt. I used green onions for the shallots and canned to...

Was expecting this to be more like Penne Rose... the sauce didn't thicken at all and wasn't very flavorful. Only changes to the recipe were subbing basil for the parsley and adding one chopped ...

Can't give it a 5 star rating because I didn't have some items and had to substitute. I used sandwich pepperoni, which I cut with kitchen sheer into long strips. After they cooked I removed fr...

Pretty bland. Could have used something more to add some zing. Maybe a couple more cloves of garlic and some more onions.