If you can’t find mini pepperoni, you can use normal-sized pepperoni and cut it into quarters.
If you have leftovers (my family of four made it through a little over half of this serving size), I’d recommend tossing it in a small buttered baking dish, adding the leftover crispy breadcrumbs to the top, and baking it the next day at 350°F for about 20 minutes. Delicious baked pasta dish!
- 12 ounces penne pasta
- 1 cup marinara sauce, homemade or store-bought
- 1/2 teaspoon dried oregano
- 4 ounces mini pepperoni (see Recipe Note)
- 8 ounces mini mozzarella balls
- Basil chopped, garnish
DAD ADD: Spicy Breadcrumb Topper
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- 1/4 teaspoon red pepper flakes
- Pinch of salt and pepper
1 Cook the pasta: Add penne pasta to salted water and cook according to package instructions.
2 While the pasta cooks, make the spicy breadcrumb topper: If you’re making the Dad Add (highly recommended), melt the butter in a small skillet over low heat. Add breadcrumbs and red pepper flakes and cook, stirring regularly, for 4 to 5 minutes until breadcrumbs are toasted and browned. Season with a pinch of salt and pepper.
3 Assemble the pasta: When the penne has cooked, drain it and return to hot pot. Stir in marinara sauce and oregano.
Off the heat, fold in mini pepperoni and mini mozzarella balls.
4 Serve: Divide pepperoni pizza penne between bowls and garnish with fresh basil and spicy crispy breadcrumbs, if using.