Pepperoni with penne pasta. Pepperoni spices up this entree.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the penne according to the package directions.

    Advertisement
  • 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.

Nutrition Facts

533.1 calories; 18.9 g protein; 44.7 g carbohydrates; 86.5 mg cholesterol; 741.3 mg sodium. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2004
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! Read More
(33)

Most helpful critical review

Rating: 2 stars
04/17/2012
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 tomatoes that were seasoned with basil garlic and oregano. I also thought basil would be a better choice so I used that instead of parsley. Since I had a stick of pepperoni in hindsight I should have diced the pepperoni instead of slicing it. While sautéing the sliced pepperoni domed up and looked very unappealing. The sauce was tasty which helped this a little. I won t be making this again but for those of you who want to give it a try I d suggest cutting way back on the pepperoni so it will enhance the flavor of the sauce rather than overpower it. Read More
(6)
63 Ratings
  • 5 star values: 37
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/14/2004
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! Read More
(33)
Rating: 5 stars
09/14/2004
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! Read More
(33)
Rating: 5 stars
11/21/2008
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. Read More
(20)
Advertisement
Rating: 5 stars
09/18/2002
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 Read More
(13)
Rating: 5 stars
10/15/2007
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! Read More
(8)
Rating: 4 stars
12/27/2008
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. Read More
(8)
Advertisement
Rating: 2 stars
04/17/2012
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 tomatoes that were seasoned with basil garlic and oregano. I also thought basil would be a better choice so I used that instead of parsley. Since I had a stick of pepperoni in hindsight I should have diced the pepperoni instead of slicing it. While sautéing the sliced pepperoni domed up and looked very unappealing. The sauce was tasty which helped this a little. I won t be making this again but for those of you who want to give it a try I d suggest cutting way back on the pepperoni so it will enhance the flavor of the sauce rather than overpower it. Read More
(6)
Rating: 3 stars
02/22/2005
Pretty bland. Could have used something more to add some zing. Maybe a couple more cloves of garlic and some more onions. Read More
(6)
Rating: 3 stars
11/15/2010
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. Read More
(5)
Rating: 4 stars
04/04/2008
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. Read More
(5)