Best Mike Isabellas Pepperoni Sauce For Pasta Recipes

Rigatoni Isabella image

Provided by PaulaG

Categories Penne

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

4 ounces rigatoni pasta
2 tablespoons butter
2 medium roma tomatoes, diced
4 scallions, white and green tops, sliced on the diagonal
2 medium jalapenos, sliced in half, seeded and sliced
2 ounces swiss cheese, grated
2 ounces fresh mozzarella cheese, cubed
2 tablespoons fresh basil, chopped
salt and pepper, to taste
parmigiano-reggiano cheese, grated

Steps:

Cook the pasta as directed on the package, drain well.
While the pasta is cooking, melt the butter in a large saute pan, add the sliced scallions and tomatoes; cook for a few minutes until onions are wilted and tomatoes warm.
Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix.
When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish.

Nutrition Facts : Calories 539.2, Fat 28.5, SaturatedFat 16.8, Cholesterol 127, Sodium 354.4, Carbohydrate 48.4, Fiber 3.8, Sugar 4.7, Protein 23.4

Quick Pepperoni Pasta image

Provided by Iron Bloomers

Categories Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

6 ounces spaghetti, broken in half
3 cups sliced mushrooms
2/3 cup cubed pepperoni
1 tablespoon margarine
6 cups fresh spinach, washed, stems removed and torn
1/4 cup grated cheese
2 tablespoons fresh basil
1 teaspoon lemon juice

Steps:

Cook and drain pasta; set aside, keeping warm.
In a large skillet melt margarine; sauté mushrooms and pepperoni. Drain off fat.
Stir in spinach till wilted, about 1 minute.
Add pasta, basil and lemon juice with 1/2 of the cheese.
Toss together and serve sprinkled with remaining cheese.

Nutrition Facts : Calories 306.5, Fat 7.4, SaturatedFat 2.3, Cholesterol 6, Sodium 189.1, Carbohydrate 48.1, Fiber 3.9, Sugar 2.5, Protein 13.3

Pepperoni Pasta image

Provided by vrvrvr

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

8 ounces fettuccine pasta
2 tablespoons butter or 2 tablespoons margarine
1 cup half-and-half
1/8 teaspoon nutmeg
1/4 teaspoon pepper
1/2 cup grated parmesan cheese
1/2-3/4 cup pepperoni, sliced into little strips

Steps:

Cook pasta as directed; keep warm.
Melt butter in skillet, stir in cream and spices. Cook about 5 minutes over med-high heat until slightly thickened.
Stir in Parmesan cheese and pepperoni.
Add pasta, mix well to coat.