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.

Tips and Tricks

Do I have to use plant-based Pepperoni

Not at all! The original version of this recipe called for actual pepperoni, and if you still enjoy meat products, go right ahead! Nothing in the instructions should change.

You could also use a different kind of plant-based or other kind of sausage.

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 basil.

What kind of pasta?

You can use whatever pasta shape you desire, though medium-sized might be better than super small. This recipe also won’t work as well with a noodle pasta.

Ingredients:

  • 1 lb. medium-sized pasta (penne, fusilli, etc.)

  • olive oil

  • 6 oz. plant-based pepperoni (like Field and Roast), 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, or 1/3 cup tomato paste

  • kosher salt

  • 1 cup fresh basil, chopped

  • juice of 1 lemon

  • 1 - 1 1/2 cups plant-based or regular 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. You’ll notice that they start to brown as they cook. Let cook for at least 5 - 6 minutes, or until most of them are nicely browned.

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!