Sausage-Pepperoni Skillet Pasta

Comfort food is key during the winter months, especially when it can be made as simply as this dish.

Created by: Cathy Pollack, Noble Pig

Ingredients

  • 1 teaspoon vegetable oil
  • 1 3/4 cups (about 6 oz.) fully-cooked Italian sausage, diced or crumbled
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 1 cup finely shredded mozzarella cheese
  • 1/4 cup diced onion
  • 1 cup mini pepperoni, plus more for topping
  • 1 can (14.5 oz.) petite-cut diced tomatoes
  • 2 cups Private Selection™ Penne Pasta
  • 1 teaspoon Italian seasoning
  • Red pepper flakes (optional)

Directions

  • In a 12” skillet over medium heat, sauté onion in oil until softened, about 3-5 minutes.
  • Add sausage, browning the edges.
  • Add pepperoni, diced tomatoes, tomato sauce, pasta, chicken broth and Italian seasoning.
  • Bring to a boil, cover and simmer until most of the liquid is absorbed, about 20 minutes.
  • Top with cheese and extra pepperoni. Place the lid over the skillet until the cheese melts.
  • Sprinkle with red pepper flakes. Serve immediately.

Recipe Information

Ingredients

  • 1 teaspoon vegetable oil
  • 1 3/4 cups (about 6 oz.) fully-cooked Italian sausage, diced or crumbled
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 1 cup finely shredded mozzarella cheese
  • 1/4 cup diced onion
  • 1 cup mini pepperoni, plus more for topping
  • 1 can (14.5 oz.) petite-cut diced tomatoes
  • 2 cups Private Selection™ Penne Pasta
  • 1 teaspoon Italian seasoning
  • Red pepper flakes (optional)

Directions

  • In a 12” skillet over medium heat, sauté onion in oil until softened, about 3-5 minutes.
  • Add sausage, browning the edges.
  • Add pepperoni, diced tomatoes, tomato sauce, pasta, chicken broth and Italian seasoning.
  • Bring to a boil, cover and simmer until most of the liquid is absorbed, about 20 minutes.
  • Top with cheese and extra pepperoni. Place the lid over the skillet until the cheese melts.
  • Sprinkle with red pepper flakes. Serve immediately.