Pizza Pasta

Have you ever wanted pizza, but just didn’t feel like takeout? Or all the effort it takes to make a dough, sauce, etc.? Let me introduce you to my new favorite pasta: pizza pasta.

Right at the beginning, pepperoni sets the scene. Adding garlic, red pepper flakes, and basil takes you to another level. The sauce is simplicity itself and comes together quickly with help from the pasta cooking water.

How to make this your own

Do I have to use pepperoni?

Not at all! When taste testing this recipe, I tried a couple kinds of sausage (one salami, one truffle salami). Though delicious, I preferred the pepperoni as it lends a better ‘pizza’ flavor to the whole dish. Feel free to play with different flavors!

Can I add other toppings?

Absolutely! The world is your oyster when it comes to ingredients you can add to your pizza pasta: mushrooms, other herbs, extra meats, etc. The only thing I would caution is that this dish is much more powerful with fresh herbs.

What kind of pasta?

The recipe calls for shells. If shells aren’t your thing, or if you can’t find it in your supermarket, find a similar sized pasta. This recipe won’t work as well with a noodle pasta.

Ingredients:

  • 1 lb. shell pasta (or similar sized pasta)

  • olive oil

  • 6 oz. pepperoni, sliced into thin, half-moon slices (about 1/8 inch thick)

  • 2 tbsp garlic, minced (about 4 - 5 cloves)

  • 1 tsp red pepper flakes

  • 1 can tomato paste

  • kosher salt

  • 1 cup fresh basil, chopped

  • juice of 1 lemon

  • 1 - 1 1/2 cups Parmesan cheese

Directions:

Heat a large pot of water to boiling. Add some kosher salt so the water tastes like the sea. Add the pasta and cook until al dente. Make sure to save a cup of pasta cooking water before draining. Set aside.

While the pasta is cooking, prepare your other ingredients. I highly recommend having them all chopped, minced, and ready before starting the sauce, as this comes together quickly!

Heat a tbsp of olive oil in a Dutch oven or similar-sized pan over medium heat. Once shimmering, add the pepperoni half-moons. Saute until just browned, about 3 to 4 minutes.

Add the garlic and red pepper flakes. Stir and cook for a minute, or until fragrant. Add the tomato paste and salt. Mix well and cook for another minute.

Add the drained pasta and half a cup of the pasta cooking water to start. Mix thoroughly, so the pasta shells are all covered in the sauce. Add more pasta water as needed until you have the desired consistency. Add in the basil and taste for salt. Adjust as needed. Stir until the basil has wilted and everything tastes delicious. Sprinkle in the lemon juice over everything.

Take off the heat and add the Parmesan cheese.

Serve with a salad and a nice glass of wine, or on its own. Enjoy!