- 4 cups rigatoni pasta
- 4 cups water
- 4 (6 ounce) cans tomato paste
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoons dried basil
- 2 tablespoons extra-virgin olive oil
- 12 ounces bulk Italian sausage
- 2 cups shredded reduced-fat mozzarella cheese
- 1 (3 ounce) package pepperoni slices
- 8 tablespoons grated Parmesan cheese, or to taste
- Bring a large pot of salted water to a boil. Cook pasta at a boil until al dente, 10 to 15 minutes.
- Stir 4 cups water, tomato paste, garlic, parsley, onion powder, oregano, and basil together in a saucepan; bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
- Meanwhile, heat olive oil in a Dutch oven over medium heat; add sausage and cook until the meat browns and is no longer pink, stirring occasionally, about 8 minutes.
- Drain grease from the pan and place over medium-low heat. Pour tomato sauce over the sausage; add mozzarella cheese and pepperoni slices. Stir the mixture, cover the pot, and simmer for 5 minutes, stirring occasionally.
- Stir cooked pasta to sauce and stir to coat. Divide into bowls and serve warm. Garnish with grated Parmesan cheese as desired.
You can also make this savory pasta vegetarian! Simply omit the sausage and pepperoni, and replace with 8 ounces of sliced mushrooms of your choice and cook as directed. You could also mix in steamed broccoli rabe or cubed zucchini to add more nutrients.
What others are saying
Jessica Scott says:
My kids went crazy over this pizza-inspired pasta. I make spaghetti so much, I know they get tired of eating it all the time. This recipe was a great alternative for them, and really easy for me to make on busy weeknights. This is definitely a new favorite in the Scott household.
Laura Griffin says:
This actually tasted like pizza, which was amazing. Can't go wrong with sausage and pepperoni either! Next time I will probably mix in bell peppers.
DC Cote says:
I used mini pepperonis for this recipe, I thought the regular size pepperoni slices would be too big? I also used an Italian seasoning mix instead of the herbs and spices listed here. it tastes a lot like pizza, I'm just not sure I love all the carbs.
Rachel Douglas says:
This didn't turn out exactly how I anticipated. It had good flavor, but I think it needed more sauce. Next time I will probably used store-bought jarred sauce instead of the tomato paste mixture.
Sheila Long says:
I made this but with spaghetti noodles instead of penne, and added bell peppers for flavor. Better than regular spaghetti!