This one pot pizza pasta recipe comes together in just 40 minutes, combining meat and veggie toppings with plenty of sauce and cheese. Minimal cleanup, maximum flavor, and always delicious!
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Why You'll Love This Pizza-Themed One Pot Pasta Recipe
There's nothing better than a meal that tastes fantastic but doesn't destroy the kitchen. This recipe delivers on both fronts. It's got penne pasta simmered in a zesty pizza pasta sauce, with onions, peppers, olives, Italian sausage, garlic, pepperoni, and cheese rounding it out with all the flavors of your favorite supreme pizza.
It all comes together in one pot, so there's minimal cleanup involved, and it's hearty enough to please the whole family... kids included! The pasta cooks right in the sauce, soaking up all that flavor as it simmers, so you get a rich, cheesy dinner without a mountain of dishes at the end. Here's why this recipe is a total winner:
- One pot
- Pizza flavors
- Family-friendly
- Weeknight dinner
- Easy to customize
Ingredient Information and Substitutions
- Sweet Italian sausage- Adds savory, meaty flavor. Swap in hot Italian sausage for extra spice, or ground beef for a milder option.
- Penne pasta- Cooks right in the sauce. Rigatoni or rotini work well too.
- Pepperoni- Brings that classic pizza topping flavor. Turkey pepperoni works as a lighter substitute.
- Tomato sauce- Forms the base. Marinara sauce is an easy swap for a little more depth.
- Olive oil- Used to sauté the sausage and vegetables. Any neutral cooking oil will work here.
- Water- Helps cook the pasta right in the sauce.
- Onions- Add classic pizza flavor and a bit of savory depth. Shallots work as a milder substitute.
- Garlic- For aromatic depth to the sauce. Jarred minced garlic works in a pinch.
- Green bell pepper- Adds classic pizza flavor and a bit of texture. Red or yellow bell pepper are good too, though a bit sweeter.
- Mushrooms- Gives an earthy flavor and heartiness to the dish. Leave them out if you're not a fan.
- Black olives- For a salty bite. Kalamata olives work as a brinier substitute.
- Mozzarella cheese- Melts into the dish and tops it off for that classic, cheesy pizza finish. Provolone works as a substitute for a sharper flavor.
- Romano cheese- Adds a salty, savory finish as a garnish. Parmesan works too.
- Italian seasoning- Adds classic, pizza-inspired herb flavor. A mix of dried oregano and basil works just as well.
- Salt- Seasons everything as it cooks.
- Black pepper- Adds a touch of warmth.
- Parsley- For a fresh finish.
How To Make Pizza One-Pot Pasta
Step 1- Cook the sausage.
Heat the olive oil in a deep, heavy-bottomed, oven-safe pot over medium heat. Add the sausage and break it up with a wooden spoon.
Step 2- Add the vegetables.
Add the onions, peppers, garlic, and mushrooms, stirring to combine. Season with salt and pepper, then sauté for about 10 minutes, stirring frequently until the sausage has browned.
Step 3- Add the pepperoni and olives.
Add the pepperoni and olives to the pan and sauté for 1 to 2 minutes.
Step 4- Add the sauce and pasta.
Add the tomato sauce, water, Italian seasoning, salt, and pasta, stirring to combine. Bring to a boil.
Step 5- Simmer covered.
Once boiling, reduce the heat to medium-low, cover, and simmer for 10 minutes. Stir periodically to keep the pasta from sticking to the bottom.
Step 6- Simmer uncovered.
Remove the cover and simmer for another 3 to 5 minutes, stirring occasionally.
Step 7- Add the cheese.
Stir in half the shredded mozzarella, then sprinkle the rest on top along with a few extra pieces of pepperoni.
Step 8- Broil and serve.
Broil for a few minutes until the cheese is melted and bubbly. Top with parsley and Romano cheese and enjoy.
Frequently Asked Questions
Yes, if you don't have a broiler-safe pot, just cover the pot after adding the cheese and let it melt over low heat for a few minutes instead.
Yes, just make sure your pot is large enough to hold everything, since this dish needs room for the pasta to cook evenly in the sauce.
This dish is best fresh, but leftovers reheat well, so it's fine to make it a bit ahead if needed.
Tips For Making Pizza Pasta
- Stir often so the pasta doesn't stick to the bottom of the pot.
- Keep an eye on your heat since every stove is a little different, adjusting as needed helps prevent sticking.
- Don't cut back on the water. It might look like too much liquid at first, but the pasta absorbs most of it as it cooks. Don't be tempted to reduce the amount!
- Uncover the pot for the last 3 to 5 minutes of cooking to let some extra liquid evaporate.
- Broil just until the cheese is melted and bubbly, watching closely so it doesn't burn.
- Ingredients to prep ahead- Slice the onions, peppers, and mushrooms, and mince the garlic up to a day in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.
What To Serve With Pizza Pasta Casserole
I love pairing this one pot pasta with a few easy sides and something sweet to finish. Here are some of my favorite pairings:
- Tomato Onion Salad
- Roasted Red Potatoes Recipe
- Sheet Pan Sausage and Roasted Veggies
- No Bake Peanut Butter Pie
Other Pasta Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
One Pot Pizza Pasta Recipe
Equipment
- 1 Cast-iron pot
Ingredients
- 1 teaspoon olive oil
- ½ pound sweet Italian sausage removed from casing
- 1 cup thinly sliced onions
- 1 cup thinly sliced green bell pepper
- 3 garlic cloves minced or pressed
- 8 ounces sliced mushrooms
- 1 ½ teaspoon Kosher salt divided
- ¼ teaspoon ground black pepper,
- ½ cup pepperoni cut in half and then each half cut into thirds + a few extra whole pieces for topping
- 2.25 ounces sliced black olives canned and drained
- 28 ounces tomato sauce
- 3 cups water
- ½ teaspoon Italian seasoning
- 16 ounce penne pasta uncooked
- 2 cups shredded mozzarella cheese divided
- Chopped fresh parsley and Romano cheese for garnish
Instructions
- Heat oil in a deep heavy-bottom, oven-safe pot over medium heat.
- Add sausage to the pan and break it up quickly with a wooden spoon.
- Add onions, peppers, garlic and mushrooms and stir to combine.
- Season to taste with 1 teaspoon salt and black pepper.
- Sauté until the sausage crumbles have browned, stirring frequently for around 10 minutes.
- Add the pepperoni and olives to the pan and sauté for 1-2 minutes.
- Add sauce, water, Italian seasoning, remaining ½ teaspoon salt and pasta to the pan and stir to combine. Bring the pot to a boil.
- Once boiling, reduce the heat to a medium low, cover and simmer for 10 minutes, stirring periodically.
- Remove the cover and simmer for and 3-5 minutes stirring here and there.
- Stir in ½ cup of shredded Mozzarella cheese and sprinkle the remaining cheese on top of the pasta.
- Place a few more whole pieces of pepperoni on top of the cheese and broil for a few minutes until the cheese is melted and bubbly.
- Top with parsley and Romano cheese and serve immediately!
Video
Notes
- Stir often so the pasta doesn't stick to the bottom of the pot.
- Keep an eye on your heat since every stove is a little different, adjusting as needed helps prevent sticking.
- Don't cut back on the water. It might look like too much liquid at first, but the pasta absorbs most of it as it cooks. Don't be tempted to reduce the amount!
- Uncover the pot for the last 3 to 5 minutes of cooking to let some extra liquid evaporate.
- Broil just until the cheese is melted and bubbly, watching closely so it doesn't burn.
- Ingredients to prep ahead- Slice the onions, peppers, and mushrooms, and mince the garlic up to a day in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.
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