The simplicity of so many great Italian recipes is what makes them a family favorite. This quick, easy, & flavorful Pasta alla Pizzaiola is one of those delicious classic meals that you will want to make on repeat. With only 6 ingredients & 30 minutes it's a no fuss recipe to love.
Why this Pizzaiola Pasta Recipe is Amazing: There is only a few simple ingredients but the preparation is what brings so much flavor - infusing the olive oil with the herbs, spices, & garlic brings the WOW!
My grandma made a marinara sauce similar to this. I simply swap out dried basil for dried oregano in her timeless recipe for a pizza sauce aroma.
This was inspired by my recipe for Pepperoni Spaghetti. I wanted a vegan pasta dish for meatless dinners. Both bring the best of pasta & pizza together into one yummy dish. Both pair well with a Simple Spinach Salad.
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What is Pizzaiola & What Does it Mean?
Pizzaiola translates from Italian to English, meaning "in the manner of a pizza maker". Therefore, Pasta alla Pizzaiola is a recipe where the sauce is similar to that of pizza sauce.
Pizzaiola sauce is used for many dishes from the Naples region, most notably to make steak pizzaiola (carne alla pizzaiola). Naples is world famous for its pizza, the Neapolitan-style thin crust is heavenly. So it's natural for the sauce to make its way into other amazing dishes.
Ingredients for Pasta alla Pizzaiola
For the quick & easy sauce, these traditional Italian ingredients are all you need. All are inexpensive pantry staples which makes this the best last-minute meal idea.
Like most pasta dishes, the type of pasta that pairs with the type of sauce is key. With any hearty tomato sauce, I recommend a short tube pasta with ridges (rigate). Rigatoni, penne, or ziti are great.
- Pasta - Rigatoni rigate is preferred but any short-tube pasta with ridges works.
- Crushed Tomatoes - Canned crushed tomatoes in puree give the ideal consistency & texture for a sauce that will really stick to the pasta. San Marzano Tomatoes are the gold-standard & what I use typically.
- Olive Oil - Use good quality so the floral notes & light fatty richness come through.
- Garlic - Fresh cloves of garlic are important and highly recommended in this recipe.
- Oregano - Dried works fine in this for a subtle lemony herb flavor.
- Salt & Pepper - season to taste
- Red Pepper Flakes - optional for a spicy kick but highly recommended.
See the recipe card for quantities.
Recipe Video
Here is a quick step-by-step video for how to make pasta alla pizzaiola:
How to Make Pizzaiolo Pasta
Get ready to love this recipe. It takes just 30 minutes & only about 5 minutes of active prep time. Then you can pour yourself a glass of wine & just wait.
Here are the easy steps for making penne alla pizzaiola:
- Infuse the olive oil
- Simmer the pizzaiola sauce
- Boil the pasta
- Combine the pasta and sauce
1 - Infuse the Olive Oil
In a medium-sized sauce pot on medium heat, add the olive oil. Let it warm up for a minute while you finely chop or press the garlic cloves.
Next, add the garlic, oregano, & red pepper flakes. Stir and heat through over medium heat. Let the olive oil infuse with the spices for 3 minutes while stirring gently.
2 - Simmer the Pizzaiola Sauce
Once the olive oil is warmed through with the spices, slowly add the can of crushed tomatoes. Stir to combine.
Reduce the heat to low to simmer the sauce. Stir occasionally.
The sauce will take about 20 minutes to cook on low. While it is simmering, time to cook the pasta.
TIP: Halfway through the simmering process, use a small spoon to taste the sauce. Season with salt or black pepper if needed.
3 -Boil the Pasta
Bring a large stockpot of salted water to a boil.
Add the rigatoni to boiling water and turn the heat down a bit. Stir occasionally while the pasta is cooking. Cook until al dente - about 8 minutes. Turn the heat off the sauce & the pasta now.
4 - Combine the Pasta and Sauce
Once the pasta is ready, the sauce will be done as well. Now all that is needed is combining the two together into one magical meal.
Drain the pasta through a colander & then add it back to the pot it was cooked in. I like to use a pasta pot with a strainer lid, so easy!
Slowly pour or use a ladle to add the sauce to the pot with the pasta in it. Gently toss to coat all the pasta.
Serving Suggestions
Serve in individual pasta bowls or a large pasta bowl/platter. Top with fresh parmesan, torn fresh basil leaves, or an additional drizzle of olive oil (my favorite)!
For a Margherita pizza vibe top with Fresh mozzarella such as Fior di Latte or Buffalo Mozzarella. Or serve as is paired with another vegan recipe, Mediterranean Chopped Salad.
What to Serve with Pasta alla Pizzaiola :
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Don's skip the step of sauteing the spices and garlic in the olive oil before adding the tomatoes.
- instead of canned tomatoes, use fresh tomatoes without the seeds and skins then pulse in a food processor.
- Cook the pasta while the sauce simmers.
- Use gluten-free pasta as a substitute if needed for allergies.
- Taste test the sauce midway through cooking & season as needed.
- Enjoy immediately.
FAQ
This thin-skinned variety of plum tomatoes are ideal for pizza & pasta sauces. The meaty flesh has less seeds & the watery "goopy stuff". This results in a rich flavorful sauce that isn't watery & has amazing texture. Nowadays it is easy to find them in most grocery stores and the cost is often similar or just slightly more than other brands & worth the extra pennies.
Al forno means "to the oven". It is any baked dish and in this case would be baked pasta. For a vegetarian recipe try my Rigatoni al Forno recipe.
Pasta alla Pizzaiola
Ingredients
- 1 pound pasta
- 2 tablespoons olive oil
- 28 ounces can crushed tomatoes
- 4 cloves garlic minced
- ½ teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon crushed red pepper flakes
- fresh basil leaves optional for topping
Instructions
- In a medium-sized saucepot on medium heat, add the olive oil. Let it warm up for a minute while you finely chop or press the garlic cloves.
- Add the garlic, oregano, & red pepper flakes. Stir and cook for 3 minutes. This allows the spices to toast & the oil to become infused with the flavors.
- Add the can of crushed tomatoes carefully to the oil. Bring to a simmer and then lower the heat to low. The sauce will take about 20 minutes to cook on low. While it is simmering, time to cook the pasta.
- Bring a large stockpot of salted water to a boil.Once boiling, add the pasta to the water & stir. Turn the heat down to medium.
- While the pasta is cooking, taste-test the sauce. Add salt & pepper as needed.
- Cook the pasta until al dente - about 8 minutes. Turn the heat off the sauce & the pasta now.
- Drain the pasta through a colander & then add it back to the pot it was cooked in. Slowly pour or use a ladle to add the sauce to the pot with the pasta in it. Gently toss to coat all the pasta.
- Serve immediately in a large pasta bowl or platter. Or serve on individual pasta bowls or plates.
- Top with fresh parmesan, torn fresh basil leaves, or an additional drizzle of olive oil.
Notes
- Store leftovers for up to 5 days in the refrigerator.
- I do not recommend freezing the pasta but the sauce alone can be frozen for up to 30 days.
- To reheat, microwave for 30-60 seconds. Drizzle with a bit of olive oil if it comes out a bit dry.
- Use gluten-free pasta if needed.
- Other short tube pasta like rigatoni or mostaccioli can be used instead of the penne.
Nutrition
More Pasta Recipes
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AJ says
This was really good and easy as described. I followed the instructions and did include the pepper flakes. We all loved it, especially my husband.