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Spaghetti with Pepperoni Recipe

Italian-American · Main course · 30 min total

A quick and flavorful weeknight pasta dish where crispy pepperoni and a simple tomato sauce coat al dente spaghetti.

Ingredients

• 12 oz spaghetti
• 6 oz sliced pepperoni, cut into strips
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pepperoni strips and cook until crispy, about 3-4 minutes. Remove pepperoni with a slotted spoon and set aside.
3. In the same skillet, add garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
4. Add cooked spaghetti to the sauce, tossing to coat. If too thick, add reserved pasta water a little at a time. Stir in crispy pepperoni.
5. Serve topped with Parmesan and fresh basil.

Tips

• For extra flavor, use spicy pepperoni or add a splash of white wine to the sauce.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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