Pepperoni Pasta (Pizza Pasta)

I opened a five pound bag of sliced pepperoni to make pizza burgers a week or 2 ago. I thought I’d better put the rest of it to good use.

One of the churches around here makes spaghetti for their spaghetti dinner with pepperoni and cheese on top. It’s pretty tasty. I wanted to try it!

Pepperoni Pasta (Pizza Pasta)

feeds about 12 people (they all had 2nds!)


  • 1 box of shells
  • 2 jars of tomato sauce (When I’m pressed for time, I like the Kroger brand mushroom and green pepper sauce. It’s a little sweet.)
  • Sliced Pepperoni (I think I used about a pound)
  • 1 # Provolone (cubed up)
  • Parmesan cheese
  • 1 onion (diced)
  • 3 peppers (chopped; I bought the tricolor bag, but any kind will work)
  • 2 # of loose hot sausage
  • 6 eggs


Saute the peppers and onions in butter or olive oil for about 10 minutes. Remove from the pan. Brown and drain the hot sausage. Add the peppers/onion, hot sausage, and 2 jars of sauce to the pan. Cook for about 10 minutes on medium/low. Preheat the oven to 350 degrees.

Boil the pasta while the sauce is cooking. Once it’s drained, add the pasta to the sauce. Add the final mixture to a foil pan or any baking dish.

Cube up the provolone cheese. Whip the eggs. Add the eggs and the provolone to the foil pan and mix everything together. Bake for 25 minutes.

Remove the tray from the oven. Layer pepperoni over the whole thing, and then cover the pepperoni with Parmesan cheese. Bake for another 10 minutes.

Enjoy! I served this with homemade Yorkville Bakery bread.

Tomato Basil Sausage and Noodles

Yesterday, my family and I went to the Hartville Flea Market. They had different kinds of noodles (Mrs. Miller’s brand), so I bought the tomato basil and spinach. I couldn’t wait to make something with the noodles!

My mom makes chicken and noodles all the time, and it’s delicious. I used what I know from watching her but mixed up and played with the ingredients.

Tomato Basil Sausage and Noodles


  • 1 bag of Mrs. Miller’s Tomato Basil noodles
  • 2 boxes of chicken broth
  • butter
  • carrots and onions (1 whole onion, about 15 baby carrots cut)
  • tomato basil seasoning (or just regular Italian)
  • large can of diced tomatoes
  • 1.5 pounds of loose hot sausage (go with the sriracha or jalapeno if you like it hotter!)


Sautee your carrots and onions over medium heat in a stock pot for about 10 minutes. While this is cooking, brown and drain the sausage in another pan.

Add the diced tomatoes, sausage, and stock to the pot. Bring to a boil, and simmer for 15-20 minutes.

Add the noodles, and cook until tender (about 10 minutes).

Serve with freshly grated Parmesan cheese and fresh basil.


Smoky Italian Spaghetti Sauce

Spaghetti is one of the easiest things for me to make at work because I don’t have to babysit it. This is a rich, delicious sauce with some kick to it.

Smoky Italian Spaghetti Sauce

This fed 8 people, and they each had 2 servings! I still have almost a 1/2 a pot of sauce left.


  • 1 box of pasta (I used angel hair and then another gluten free in a different pan)
  • 2-3 pounds of fresh, loose (bulk-not in casing) Mild Hot Sausage
  • 1.5 pounds of Smoked Italian Sausage
  • 1 can of Hunt’s tomato sauce (the 6 pound 9 ounce huge one)
  • 1/4 cup of sriracha (omit if you don’t like it too spicy)
  • 1 tsp paprika (not necessary…I add it to literally everything)
  • 1 tsp of fresh, chopped garlic
  • 1 large onion
  • 1/2 stick of butter


Brown your Mild Hot Sausage until there is little to no pink. Set aside to drain.

Cut your Smoked Italian Sausage (I cut it in half, and then cut it into little chunks). Brown for 5 minutes. Set aside to drain.

Peel your onion, but leave it whole. Add all your ingredients to a large pot. Cook on medium high (covered) for one hour stirring occasionally.

After 1 hour, remove the onion (I throw it away), and boil your pasta as the directions recommend.

That’s it! Serve and enjoy!

It’s easy, it tastes awesome, and it feeds a bunch of people.

*If you’re feeding less people, just scale everything way down.

**You won’t need to add any salt or pepper. The sausage adds all the flavor you need.

***I leave my pasta and sauce in separate containers because I usually have leftover sauce.