This Pepperoni-Sausage Skillet Pasta just made your next weeknight meal a breeze to put together. Ready in no more than 30-minutes, you can have dinner on the table in no time.
Winter weather, so much rain here in the Pacific Northwest, keeps me hunkered down in the house. The daylight is short-lived, but nonetheless I am busy as always. By the time daily activities are winding down and it’s time to get dinner on the table, I am often looking for a quick and easy meal solution – especially one that will not keep me at the sink washing dishes after we have finished eating.
Just knowing I won’t have to scrub loads of pots and pans brightens my mood at dinnertime. And it also means I will be in my pajamas sooner than I expected!
Just like your family, mine loves pizza. I know if I take those flavors and incorporate them into a pasta dish, the husband and kids will gobble it down without any complaints. Is that the same for you?
A meal like this also works great when sports practices and other events are scheduled in the evening. I have even scooped portions of this pasta dish into handy to-go containers, and the kids have eaten it on the run.
Comfort food is key during the winter months, especially when it can be made as simply as this dish. I have a feeling you are going to serve this pasta many times this season. Enjoy!
Enjoy this meal!
Pepperoni-Sausage Skillet Pasta
- 1 teaspoon vegetable oil
- 1/4 cup diced onion
- 1-3/4 cups (about 6 oz) fully cooked Italian sausage (diced or crumbled)
- 1 cup mini pepperoni, plus more for topping
- 1 can (14.5 oz) petite cut diced tomatoes
- 1 cup tomato sauce
- 2 cups dry penne pasta
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 cup finely shredded mozzarella cheese
- red pepper flakes, optional
- In a 12” skillet over medium heat, sauté onion in oil until softened, about 3-5 minutes. Add sausage, browning the edges (I use fully-cooked sausage). 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.
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