Pepperoni Pasta
Pepperoni pasta with lean ground beef and jalapeño is a home run meal. Easy, tasty and loved by everyone.
Servings: 4
Equipment
- large skillet
Ingredients
- 12 oz rigatoni or other pasta shape
- 1 tsp olive oil
- 1-2 jalapeños, chopped or green bell pepper
- 3 garlic cloves, minced
- ¼ cup onions, chopped
- ½ tsp italian seasoning
- ½ tsp salt *more to taste as needed
- 1 lb lean ground beef
- 1 cup pepperoni
- 1 32 oz jar pasta sauce
- ¾ cup low sodium beef or chicken broth
- ¼ cup pasta water *optional if needed to spread sauce out
- 1 cup spinach *optional
Instructions
- Start pasta and cook according to the package (al dente)
- While the pasta cooks, add the oil and heat on medium high. Add onions and jalapeños. Sauté for about 2 minutes. Add in ground beef and cook all the way through, about 6 minutes.
- Add seasonings and garlic, sauté for another 2 minutes. Add in the pepperoni, broth and pasta sauce. Bring to a light simmer. Once the pasta is done, reserve 1.5 cups of the pasta water before draining (just incase you need it) If you already drained the pasta, no worries just use more broth.
- Add the cooked pasta to the large skillet, spinach (if using) simmer for another 2 minutes and serve! Garnish with chopped basil and Parmesan.
Notes
- Make it healthier, use ground turkey or chicken, and you can also use turkey pepperonis to cut down a bit on fats.
- Add veggies! Mushrooms, bell peppers, spinach, olives all make great add ins to this meal.
- Make it cheesy, you can add shredded mozzarella to it if you want a cheesy texture.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5cup | Calories: 684kcal | Carbohydrates: 67g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 902mg | Potassium: 746mg | Fiber: 3g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 5mg