Try this saucy, scrumptious pizza-meets-pasta dish for a fun weeknight meal! It’s easily made from scratch in one skillet, so cleanup is minimal and leftovers (if there are any) reheat beautifully.
Food in my home is how I show love — it brings warmth and comfort, and cooking for my family is one of my favorite ways to care for them. I also enjoy sharing meals with friends and using every excuse to pull out my favorite pots and pans.
When a friend’s family member faced major surgery recently, I took over a generous pan of this pizza pasta. It’s not a fix-all, but a comforting, homemade dinner can ease the burden of mealtime after a long, stressful day — or any weekday for that matter.
This skillet pizza pasta has quickly become one of my go-to comfort dishes. It’s packed with flavor, hearty enough to satisfy everyone at the table, and especially kid-friendly. The best part is it all cooks in one pan — less washing up makes dinner taste even better.
Give this saucy, one-skillet dinner a try tonight. It’s comforting straight from the pan and just as good reheated the next day — if you’re lucky enough to have leftovers.
Cheesy Skillet Pizza Pasta
Ingredients
- 1 Tablespoon olive oil
- 8 ounces spicy or mild Italian sausage, casings removed
- 1/2 cup mini pepperoni, divided
- 1 15 oz. can tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 8 oz. rotini pasta
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 2 Tablespoons chopped fresh parsley
Instructions
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Preheat the oven to the broil setting.
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Heat a large ovenproof skillet over medium-high and add the olive oil. When the oil is hot, add the Italian sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Drain any excess fat. Stir in 1/4 cup of the mini pepperoni and cook for another minute.
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Add the tomato sauce, oregano, basil, garlic powder, pasta and 1 1/2 cups of water. Bring the mixture to a boil, then cover, reduce the heat and simmer until the pasta is tender, about 12–14 minutes. Season with kosher salt and freshly ground black pepper to taste.
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Remove the skillet from the heat. Sprinkle the shredded mozzarella over the top and scatter the remaining 1/4 cup pepperoni. Place the skillet under the broiler just until the cheese melts and turns golden, 1–2 minutes—watch closely to prevent burning.
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Garnish with chopped fresh parsley and serve immediately.
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Enjoy!
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