Let me tell you, if there’s one thing that always manages to rescue my chaotic evenings, it’s this one-pot pizza pasta. I honestly stumbled into it sifting through the fridge, trying to avoid creating a mountain of dishes yet again. (And yes, that happened right after I swore I'd finally get on top of my washing up game—ha, who am I kidding?) My family now requests this recipe so often that I could probably cook it in my sleep—though, let’s hope it never comes to that.
Why I Think You’ll Want to Make This (Trust Me)
I throw this together when everyone’s hungry but no one will agree on pizza toppings or pasta shapes—so why pick? Plus, it only uses one pot, so I actually get my evening back instead of scrubbing pans. My son loves it because it’s kinda like pizza, kinda like pasta; my daughter goes heavy on the shredded cheese (okay, I do too). Once, I tried to skip the pepperoni and my youngest declared it ‘just not right’—so, we don’t skip that anymore.
The Stuff You’ll Need (With My Swaps!)
- 1 tablespoon olive oil (or a knob of butter if it’s chilly—makes me feel cozier)
- 2 cloves garlic, minced (but let’s be honest, I don’t always measure that precisely)
- 1 small onion, diced (sometimes I swap for shallots, or just skip it if I’m feeling lazy)
- ½ cup sliced pepperoni (turkey or veggie pepperoni works fine too—don’t tell my traditionalist Italian neighbor)
- 1 bell pepper, chopped (green, red—whatever’s lurking in the crisper)
- 250g (about 8-9 oz) short pasta—penne, fusilli, elbows, or those fancy shells that hide cheese well
- 2 cups marinara or pizza sauce (my gran swears by Rao’s but the store brand does the job just fine)
- 2 cups low-sodium chicken or veggie broth (or just water in a pinch, it won’t be the end of the world)
- 1 teaspoon dried oregano (sometimes I shake in Italian seasoning if that’s closer to hand)
- ½ teaspoon black pepper
- 1 cup shredded mozzarella (get wild—add cheddar or provolone if you like, it’s your kitchen)
- Optional: ½ cup sliced black olives, a generous pinch of chili flakes, a handful of fresh basil for serving
How I Throw This Together
- Heat up the olive oil in a big pot or deep skillet over medium heat. Toss in the garlic and onion. Let them go until soft—like, five minutes-ish? Not a big deal if they brown, actually, it adds a little flavor.
- Pour in your pepperoni and cook for another minute. (This is where I sneak a bite of pepperoni, but no one’s caught me yet.) Chuck in the bell pepper.
- Now, tip in your dry pasta, marinara sauce, broth, oregano, and black pepper. Stir it all up—don’t panic if things look soupy; it sorts itself out.
- Bring everything to a boil, then drop the heat and simmer gently. Keep stirring every now and then. Cover with the lid slightly ajar; my old pot doesn’t even have a lid and I improvise with a plate. Takes about 12-15 minutes for the pasta to get tender. If it’s too thick, add a splosh more water.
- When the pasta’s cooked (or close enough), sprinkle the cheese all over and let it melt into gooey happiness. By this point, my household is usually hovering, demanding to know if it’s ready.
- Top with olives, basil, and chili flakes if you’re feeling posh. Serve straight from the pot—it’s got rustic charm, right?
Hard-Earned Notes (a.k.a. Things I Messed Up)
- If you forget to stir and it sticks a little? Just call it ‘toasted’—people believe anything if you sound confident.
- I’ve overcooked the pasta before and it somehow tastes even more like comfort food—so don’t stress timers too much.
- Don’t skimp on liquid—sometimes the sauce gets thirstier than you think. Have a jug of water on standby.
When I Went Off Script—Variations
- Turkey sausage instead of pepperoni: pretty good, bit lighter.
- Added mushrooms once, hoping my partner wouldn’t notice—he did, it wasn’t his thing. Won’t do that again (unless he’s away!).
- Sometimes I toss in spinach right at the end—shrinks fast, fools the kids into eating greens.
- Swapped mozzarella for feta once. Honestly? Not my proudest moment.
What If You’re Missing Equipment?
Some say you need a Dutch oven, but honestly, any big saucepan will work (I did it in a massive frying pan once and just covered it awkwardly with a baking tray). If you don’t have a cheese grater? Just tear the cheese up. No stress.
How Long Does It Keep (Assuming You Have Leftovers!)
This keeps in the fridge for two, maybe three days—though honestly, in my house it never lasts more than a day! I think the flavors are even better on day two.
How I Serve It (Traditions, or Lack Thereof)
We all dig in straight from the pot on the kitchen table (tablecloth? Don’t make me laugh), but if I’m feeling fancy, maybe a little side salad and some garlic bread. My uncle claims it’s even better with pickles on the side, and I have to say he might be onto something, though I’d never admit it at family dinners.
Couple of Lessons I Learned the Hard Way (“Pro” tips?)
- Don’t rush covering the pot—one time I did and ended up with crunchy pasta and sad faces. (It’s worth waiting, trust me.)
- Actually, I find it works better if you let it sit for five minutes before diving in, but sometimes everyone’s too impatient for that.
- You really want to use more cheese than you think, and less salt if your pepperoni’s already salty—ask me how I know…
So, Some Questions I Actually Get
- Can I use gluten-free pasta? Yep, but check the package—some kinds cook fast, so keep an eye on it. Don’t wander off, or you might end up with mush.
- What if I only have pizza sauce, not marinara? Go for it. It’s a pizza pasta, after all! Maybe dial back the herbs just a bit.
- Do I really have to add pepperoni? Nah, toss in whatever you like, or skip the meat completely. Beans are actually great, though my kids would stage a revolt if I suggested it.
- Is it spicy? Only if you add the chili flakes, but you do you!
- Can I freeze it? I mean, probably, but mine never lasts long enough to try.
Last thing, promise: once, my neighbor accidentally got some of this mixed in with his parcel of mail. Long story, involved a very enthusiastic dog and a weak paper bag, but hey, he said it made his day brighter (can’t say the same for his socks though!).
Ingredients
- 225g (8 oz) penne pasta (uncooked)
- 2 cups marinara or pizza sauce
- 1 tablespoon olive oil
- 225g (8 oz) Italian sausage, casing removed
- 1 cup sliced pepperoni
- 1 bell pepper, diced
- ½ cup sliced black olives
- 1 ½ cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 ½ cups water
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
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1Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into smaller pieces.
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2Add the diced bell pepper and cook for 2-3 minutes until softened. Stir in the garlic powder and Italian seasoning.
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3Pour in the marinara sauce and water. Add the uncooked penne pasta, pepperoni slices, and black olives. Stir well to combine.
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4Cover and bring to a gentle boil. Reduce heat to a simmer and cook for 13-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
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5Remove from heat. Sprinkle shredded mozzarella cheese over the pasta. Cover and let sit for 2-3 minutes until the cheese is melted.
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6Season with salt and pepper to taste. Garnish with fresh basil leaves and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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