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One Pot Pepperoni Pizza Pasta

Cooking Time: 45 minutes


  • 200gm Perfetto Elbow Rigati Pasta
  • 150gm Pepperoni
  • 1tbsp Olive Oil
  • 1 Onion, thinly sliced
  • 150gm Mushrooms, sliced
  • 1 Capsicum, chopped
  • 1tbsp Ready Pizza Sauce
  • 1C Tomato Puree
  • 400gm Crushed Tomato
  • 2C Chicken Broth
  • 2tbsp Fresh Oregano, chopped
  • ½tbsp Salt
  • 1½C Mozzarella Cheese, shredded
  • 1tsp Black Pepper
  • Fresh Basil Leaves for garnishing


  • 1.
    Keep 10 pepperoni slices aside and cut the remaining slices in half.
  • 2.
    Heat olive oil in a large deep pan over high heat then add onion, mushroom, bell pepper and halved pepperoni and sauté for 5 to 7 minutes until vegetables start to be golden.
  • 3.
    Add the ready pizza sauce and stir well to combine.
  • 4.
    Add tomato puree, crushed tomato and chicken broth and keep to simmer for few minutes.
  • 5.
    Add in the dry pasta and fresh oregano, season with salt and pepper and stir well.
  • 6.
    Cover the pan and reduce heat to medium-low and let cook for 15 minutes until pasta is al dente.
  • 7.
    Uncover and keep cook for a further 4 to 5 minutes until mixture thickens and pasta is tender and cooked perfectly.
  • 8.
    Preheat grill on high. Sprinkle the pasta with mozzarella cheese and top it with reserved pepperoni slices.
  • 9.
    Grill for 2 to 3 minutes until cheese is golden. Garnish with fresh basil leaves and serve warm.

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