Creamy Pepperoni Pizza Pasta

I was inspired to create this recipe because I had leftover ingredients in my fridge from making pizza. This creamy tomato-based pasta recipe has chopped pepperoni and loads of stretchy fresh mozzarella. It gets broiled at the end for pizza vibes, but in pasta form!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set oven to broil.

Step 2

Heat olive oil in a large high-rimmed oven-safe sauté pan over medium heat. Add the minced garlic and shallot. Cook for 2 minutes, stirring often. Add the red pepper flakes and cook 1 more minute, stirring often.

Step 3

Add the chopped pepperoni, stir to combine, and cook for 2 minutes. Add the tomato paste, stir to combine well, and cook another 3 minutes until the tomato paste darkens in color.

Step 4

Pour in the marinara sauce and season with black pepper. Taste and add salt if needed, but I found it to be salty enough already because of the pepperoni. Simmer for 5 minutes, stirring occasionally. Turn the heat to low, pour in the heavy cream, and stir until well combined.

Step 5

Meanwhile cook the pasta 1 minute shy of al dente according to package instructions. Add straight to the sauce with a slotted spoon. It's okay if a little pasta water comes with the pasta. Stir to combine.

Step 6

If your fresh mozzarella is already cut into slices, cut about 1/4 of the fresh mozzarella slices into cubes and stir into the pasta. If not pre-sliced, cut the mozzarella into about 1/4 inch slices first.

Step 7

Note: If using an oven-safe pan, move on to the next step. If not using an oven-safe pan, transfer pasta to an oven-safe baking dish before proceeding to the next step.

Step 8

Add the remaining mozzarella slices in an even layer on top of the pasta. Evenly sprinkle the grated parmesan cheese. Place in the oven and broil for 5-10 minutes until the cheese is melted and turning golden brown. Keep an eye on the pasta to ensure the cheese doesn't burn.

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