This pepperoni spaghetti is a pasta dish you will crave all the time. It is rich, hearty, spicy, & loaded with all sorts of goodies. This chunky pepperoni spaghetti sauce is ready in 30 minutes & a family and kid favorite. So if you wonder if pizza and spaghetti go together - heck yeah they do!
If you love pepperoni pizza and spaghetti run, do not walk, to make this dish. This was inspired by my chicken & spaghetti recipe and pairs well with a salad, or homemade ciabatta.
Jump to:
Ingredients
This simple but spicy homemade pepperoni spaghetti sauce only needs 6 ingredients plus some herbs & spices. This recipe uses budget-friendly staples & items commonly found in any grocery store. This is not a traditional Italian recipe but it's oh so yummy.
- Pepperoni
- Jarred Marinara Sauce
- Bell Pepper
- Onion
- Garlic
- Salt
- Black Pepper
- Dried Basil
- Red Pepper Flakes
- Parmesan Cheese
- Spaghetti
See the recipe card for quantities.
How to Make Pepperoni Spaghetti
Here are the easy step-by-step instructions for making this recipe for pepperoni sauce served with spaghetti. It is quick to make this in just two pots on the stovetop. Purchase store-bought precut items like pepperoni sliced or chunks, diced onions, or diced peppers to save time.
Here is a summary of how to cook this.
- Cut pepperoni, onion, & bell pepper
- Sautee pepperoni & vegetables
- Add sauce & simmer
- Boil spaghetti
- Plate spaghetti & top with sauce
To a medium-sized sauce pot, add the pepperoni chunks. Cook over medium heat for 5 minutes.
Remove the pepperoni and set it aside on a plate lined with paper towels. Add vegetables and garlic to the pot with the leftover pepperoni drippings.
Cook the vegetables over medium heat for 5 minutes. Stir in the herbs, spices, parmesan, & pepperoni.
Add the jarred marinara sauce to the pot and stir. Simmer on medium-low for 15 minutes.
While the pepperoni spaghetti sauce is cooking, it's time to cook the pasta. In a large pot of boiling water, add the spaghetti. Cook until al dente.
Hint: You can also make this in the slow cooker once the pepperoni has been cooked. Add all the ingredients (except the spaghetti) to your CrockPot and cook on low for 4-5 hours.
Top Tips
All of these great tips are shared in this post. But these are so good and important they are worth mentioning again so you don't miss them.
- Buy store-bought pepperoni that is already diced to save time.
- Cook the pepperoni so add crispiness to it & extract oils from it.
- Sautee the veggies in the pepperoni drippings - no other oil is needed.
- Store leftovers in the refrigerator in the jar from the store-bought sauce to ensure your bowls or containers don't stain from the red sauce.
How to Serve Pepperoni Spaghetti
Once the spaghetti is ready, top it with pepperoni tomato sauce. Sprinkle on some additional parmesan cheese. You can also spice it up with more red pepper flakes.
This hearty pasta dish goes well with many vegetables, salad, & bread sides. Here are my recommendations for sides that all go well with this spaghetti recipe.
- AIR FRYER BROCCOLINI WITH LEMON & PARMESAN
- ITALIAN CHOPPED SALAD
- TARALLI - BLACK PEPPER BISCUITS
- CRISPY MARINATED ARTICHOKE HEARTS
You will enjoy the combination of spicy pepperoni and savory tomato sauce. It makes for a tasty meal that will please even the pickiest eaters. With its simple ingredients and quick preparation time, this recipe is perfect for busy weeknights or lazy weekends at home.
Substitutions & Variations
Here are some great recipe variations & ingredient substitutions that can be made. Add, omit, or use one of these alternatives for other delicious recipe ideas. These may help you enjoy it even with dietary, health, or personal nutritional preferences.
- Pepperoni - use a plant-based sausage instead for a vegan or vegetarian version.
- Spaghetti - use any pasta shape you like such as penne, linguini, or rigatoni.
- Jarred Marinara Sauce - use your favorite homemade marinara sauce recipe instead of store-bought brands.
- Parmesan - omit for a dairy-free version.
- Low-Carb/Keto - serve over spaghetti squash, zoodles, or Palmini instead of regular spaghetti.
This sauce is already gluten-free, so serve it with gluten-free pasta for a great meal for those with celiac disease or wheat sensitivities.
Equipment
The right ingredients, supplies, & equipment help recipes taste amazing & turn out well. Here are recommendations for products that are needed for making this recipe. Shop this recipe & buy these top-rated items today.
The Short Order Cook is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you!
Storage
This chunky tomato sauce holds up well when refrigerated or frozen. To store properly place in an air-tight container and store in the refrigerator for up to 5 days or 2 months in the freezer.
I actually put mine back into the jar from the store-bought sauce & stored it in my refrigerator. This helped ensure the tomato sauce didn't discolor any of my containers or bowls.
FAQ
Here are answers to some common questions. I hope you find what you need but if not, you are always welcome to send me a comment and I will get back to you.
Hard or dry sausages can last between 3-4 weeks in the refrigerator. The large links uncut will last longer than pepperoni that has been sliced or diced.
On average it is best to serve a pound of spaghetti with 1 ½- 2 cups of marinara sauce. This recipe makes enough sauce for a pound of spaghetti or your favorite pasta shape with plenty of leftovers to enjoy later.
Pepperoni is a cured salami. It is not a raw or uncooked link sausage. Though you technically do not need to cook the pepperoni before adding it to the sauce, doing so adds more flavor & texture.
Pepperoni Spaghetti
Ingredients
- 1 pound spaghetti
- 1 ½ cups stick pepperoni diced
- ½ medium onion diced
- 1 medium green bell pepper diced
- 4 cloves garlic minced
- 1 jar - 24oz marinara tomato sauce
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated parmesan cheese
Instructions
- Dice the pepperoni, onion, & bell pepper. Mince the garlic.
- To a medium-sized sauce pot, add the pepperoni chunks. Cook over medium heat for 5 minutes.
- Using a slotted spoon, remove the pepperoni from the pot and let drain on a plate with a paper towel. DO NOT remove the drippings from the pot.
- Add the garlic, onion, & bell pepper to the leftover pepperoni drippings. Stir and cook over medium heat for 5 minutes.
- Stir in the herbs, spices, parmesan, & pepperoni. Add the jarred marinara sauce to the pot and stir. Simmer on medium-low for 10-15 minutes. Stir occassionally and if it bubbles too much, turn the heat down to low.
- While the sauce is simmering, cook the pasta. In a large pot of boiling water, add the spaghetti. Cook until al dente.
- Drain the pasta and top with the spaghetti sauce with pepperoni. Add more parmesan cheese if desired. Enjoy
Notes
Food safety
Here are some safety tips when cooking in the kitchen. Proper food handling is essential especially when working with meat.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
David says
Super chunky and spicy. The heat was great but I like a bit more thin sauce so added a can of tomato sauce and it was perfect.
Angela says
Yes, it is a very chunky sauce. I am glad you enjoyed the flavor and made it your own.