Description
This Pepperoni and Sausage Pizza Pasta is a delicious and comforting one-dish meal that combines the flavors of a classic pizza with hearty rotini pasta. It features a savory Italian sausage and pepperoni tomato sauce, topped with melted mozzarella and Parmesan cheese, baked to bubbly perfection and garnished with fresh parsley and red pepper flakes.
Ingredients
Pasta
- 16 ounces rotini pasta
- 1 tablespoon olive oil + more for tossing the pasta
- Kosher salt
- Fresh cracked pepper
Sauce and Meat
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound Italian sausage
- 28 ounces pizza sauce
- 1/2 cup water
Toppings
- 8 ounces shredded whole milk mozzarella cheese
- 1/2 cup pepperoni
- 1/2 cup shredded Parmesan cheese
- Fresh chopped parsley for garnish
- Grated Parmesan cheese for garnish
- Red pepper flakes for garnish
Instructions
- Preheat oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the pasta dish later.
- Cook pasta: Boil the rotini pasta according to the package instructions just until al dente. Drain and then toss the pasta with olive oil, seasoning with kosher salt and freshly cracked black pepper. Set aside.
- Sauté onions: While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onion with a couple of pinches of salt and pepper. Cook, stirring frequently, for about 4 minutes until the onion is softened.
- Add garlic and spices: Stir in the minced garlic, garlic powder, and onion powder. Cook, stirring frequently, for about 1 minute until fragrant.
- Brown sausage and combine: Add the Italian sausage to the pan. Use a spatula to crumble and cook until the sausage is browned and cooked through. Then stir in the pizza sauce, water, and the cooked pasta until everything is well combined. If your sauté pan is not oven-safe, transfer this mixture into a 9×13 inch baking dish.
- Add toppings: Evenly top the mixture with shredded mozzarella cheese and pepperoni slices. Sprinkle the shredded Parmesan cheese over the top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes or until the cheese is melted and the edges are bubbly. Optionally, remove the foil and broil for 1-2 minutes to brown the cheese slightly.
- Garnish and serve: Remove the baked pasta from the oven and garnish with fresh chopped parsley, extra grated Parmesan cheese, and red pepper flakes for a bit of heat. Serve warm and enjoy.
- Feedback: If you enjoyed this recipe, please leave a 5-star rating and review to share your experience!
Notes
- Use whole milk mozzarella cheese for better melting and richer flavor.
- If you don’t have pepperoni, you can substitute with cooked slices of salami or omit for a different twist.
- Adjust red pepper flakes to your heat preference or omit if you prefer no spice.
- This dish can be prepared ahead by assembling it and refrigerating before baking; just add extra baking time if cooking from cold.
- Make sure to reserve some pasta water if you want to loosen the sauce consistency slightly after combining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
