Introduction
Nowadays, having a fast, easy and tasty meal in your culinary repertoire seems more important than ever. Unfortunately, finding something that ticks all those boxes can be difficult.
This pizza pasta does not only that, but is surprisingly customizable. You can change the pasta shape, the cheese you use, and there’s no shortage of great sauces out there. It’s also an easy one-pan meal, so you won’t be dealing with tons of dishes after an easy dinner.
What is Pizza Pasta?
Pizza pasta is a pasta dish with a strong pizza motif and flavor. Things like cheese, pepperoni and pizza sauce are all common ingredients.
This version has all those just mentioned, with some olive oil and pepper flakes to make things interesting. You could add things like olives, anchovies, bell peppers, or mushrooms – whatever you need to make this best for you.
Of course, you can also follow the recipe exactly and get something great.
What to Eat With Pizza Pasta
One of the best things about this recipe is that it feels very “complete”. You really don’t need anything besides a nice, hearty bowl-full of pasta.
If you really want a bit extra, you could do worse than a side of crusty bread. A small salad wouldn’t be a bad idea, either.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making this pizza pasta. If you like this recipe, check out my recipe for peanut butter ramen. It’s just as easy and tasty, and is also a one-pan meal.
You can also follow me on Wix or Pinterest, which will alert you to my new posts. My next post will show you how to make egg rolls in an air fryer, as well as a sauce to go with them. If that sounds good to you, be sure to follow 🙂
Ingredients
1/2 lb dry medium pasta*, 272 grams dry
24 oz jar of pizza sauce, 680 grams
2 cups shredded cheese, 190 grams
1 cup pepperonis, cut into halves, 107 grams
1/4 cup extra-virgin olive oil, 60 grams
Pinch of red pepper flakes, optional
Preparation
Cook your pasta according to package directions**, then drain and set aside.
Rinse out that same pan, then add and heat*** the remaining ingredients until the cheese is melted.
Add the pasta to the sauce, heat until warmed through, then serve.
Notes
* A medium pasta would be something like penne, which is what I recommend using.
** Be sure the water is well-salted, or the final result may be bland.
While it’s not necessary, you can cover the pasta in the EVOO after draining. This will ensure it doesn’t stick together later on, which is a potential issue. I’ve never had that problem though, and you probably won’t either.
If you end up oiling the noodles, just add them back to the strainer, then proceed with the recipe.
*** I recommend using medium-low heat and covering with a lid, if you can. Tomato-heavy sauces tend to bubble up and splatter, making a huge mess, so covering is highly recommended.
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