READY IN 50 mins

Pepperoni Penne

Read Reviews (42)

"Pepperoni with penne pasta. Pepperoni spices up this entree." — Melissa

Directions

Cook the penne according to the package directions.
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.
Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
Add the drained pasta and toss, garnish with parmesan cheese.

Kitchen-Friendly View

PREP 25 mins
COOK 25 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 14, 2004

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!

—TYNER143

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Most Helpful Critical Review

Nov 15, 2010

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 green pepper with the onion. If I make again, I'd probably add kalamata olives and some red pepper flakes as other reviewers suggested.

—Saint Anne

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54 Ratings

Nov 21, 2008

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.

—chicklet

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Sep 18, 2002

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+

—PONYGIRL64

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Oct 15, 2007

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!

—flyeagle

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Dec 27, 2008

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 2 spoons of flour, worked great. Tried the leftovers with rotini noodles but just not the same, needs the penne. Will definitely make this again.

—Sonia

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Apr 04, 2008

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 from pan. Since there was a trace of grease I wiped out the pan and sautee'd garlic and tomatoes with a bit of olive oil. I didn't peel the tomatoes. I didn't have heavy cream or evaporated milk for the sauce so I used regular milk and made a roux with some flour. I added pepper but not salt because of the type of pepperoni I used. I will make this again with all the ingredients stated next time to compare.

—GodivaGirl

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Feb 21, 2005

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

—NikkiC

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Nutrition

Calories
533 kcal
27%

Carbohydrates
44.7 g
14%

Cholesterol
87 mg
29%

Fat
31.5 g
48%

Fiber
2.7 g
11%

Protein
18.9 g
38%

Sodium
741 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pepperoni Penne

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 533
Calories from Fat: 284

% Daily Value *
Total Fat 31.5g 48 %
Saturated Fat 13.7g 68 %
Cholesterol 87mg 29 %
Sodium 741mg 30 %
Potassium 413mg 12 %
Total Carbohydrates 44.7g 14 %
Dietary Fiber 2.7g 11 %
Protein 18.9g 38 %
Sugars 3.6g
Vitamin A 23 %
Vitamin C 18 %
Calcium 8 %
Iron 26 %
** Thiamin 18 %
Niacin 59 %
Vitamin B6 18 %
Magnesium 16 %
Folate 9 %

* 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.