Zesty Pepperoni Penne

Receipe from Woman's Day Magazine

Yield: 8 servings ( Serving Size: 1 )
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  • 1 whole(s) medium carrot
  • 1 clove(s) garlic
  • 1 can(s) whole plum tomatoes (28oz)
  • 3 tablespoon(s) olive oil
  • 1 pound(s) penne pasta
  • 4 ounce(s) pepperoni thinly sliced
  • 1 whole(s) anchovy optional, finely chopped
  • 1/2 cup(s) fresh flat leaf parsley chopped


  1. 1 medium carrot, grated
  2. 1 clove(s) garlic
  3. 1 can(s) (28 oz) whole plum tomatoes
  4. 3 tablespoon(s) olive oil
  5. Kosher salt and pepper
  6. 1 pound(s) penne
  7. 4 ounce(s) pepperoni, thinly sliced
  8. 4 pepperoncini peppers, thinly sliced
  9. 1 anchovy, finely chopped (optional)
  10. 1/2 cup(s) flat-leaf parsley, chopped
  11. Directions
  12. Pulse the carrot and garlic in a food processor until the garlic is finely chopped. Add the tomatoes and their juices, 2 Tbsp oil and 1/4 tsp each salt and pepper and pulse until finely chopped.
  13. Transfer the tomato mixture to a medium saucepan and simmer until thickened, 20 to 25 minutes.
  14. Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
  15. While the pasta is cooking, heat the remaining Tbsp oil in a large skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add the pepperoncini peppers and the anchovy (if using) and toss to combine.
  16. Toss the pasta with the tomato sauce, pepperoni mixture and parsley.

  17. Nutritional Information
  18. (per serving)
  19. Calories 473
  20. Total Fat 16g
  21. Saturated Fat 4g
  22. Cholesterol 20mg
  23. Sodium 856mg
  24. Total Carbohydrate 65g
  25. Dietary Fiber 4g
  26. Sugars --
  27. Protein 16g
  28. Calcium --

October 2013

This recipe is a personal recipe added by Ericka321 and has not been tested or endorsed by MyRecipes.

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