California Central Coast Recipes

Spaghetti with Pepperoni and Mushrooms Sauce

Spaghetti with Pepperoni and Mushrooms Sauce is another "quickie" for when you're in a hurry, need a delicious non-complicated recipe that can feed the gang. The only ingredients you need are mushrooms, pepperoni, canned tomatoes and spaghetti. It's almost foolproof in it's ability to satisfy and make, and it makes a lot while sticking to the budget.

This recipe is a "no-brainer" to throw together and it's one that you can almost have the ingredients on-hand for any emergency supper. I like to have a stick of "Boars Head" Pepperoni on hand in the fridge for anytime I'm in the mood for a little kick without much fuss. This is SO easy to throw together! And this makes a deep rich-flavored sauce that make your guests think you toiled for a couple hours. Serve this with a nice green salad and a glass of red wine and you're all set for a fun-quick dinner! ©2017, Spaghetti with Pepperoni and Mushrooms Sauce
Preparation time: 20 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


3 to 4 Tablespoons Extra virgin Olive oil
1/2 pound Italian Brown mushrooms , washed and sliced
3 to 4 cloves garlic , peeled and chopped
1 28 ounce can whole tomatoes , lightly chopped and juices
3-1/2 ounces stick Pepperoni , cut lengthwise in half then quartered and sliced
1/4 cup Italian parsley , washed and chopped
1 t. Dried Oregano OR
1 Tablespoons fresh oregano leaves , chopped
Salt and Freshly cracked black pepper to taste
6 ounces Dried Spaghetti
1/4 to 1/2 cup white wine or water , only if needed

Preparation Directions.

1 In a large non-reactive (stainless is best) saucepan, heat olive oil over medium –low heat. Add sliced mushrooms and saute until the mushrooms give off their juices.

2 Add garlic and let cook until fragrant (one to two minutes.) Do not brown garlic. Add the lightly chopped tomatoes. Stir- picking up bits of the garlic from the bottom of the pan to disburse evenly.

3 Continue to cook and pick up bits of ingredients up through the sauce until the sauce thickens just a bit but the tomatoes' chopped pieces still maintain their form.

4 Add in the diced pepperoni scattering it over the sauce. Stir well to distribute evenly throughout the sauce.

5 Add your Oregano and continue to cook on a low simmer.

6 If the sauce gets a little dry, add a little white wine or water if needed.

7 Add in some freshly cracked black pepper and stir and let cook some more.

8 In the meantime, cook pasta in boiling salted water as directed on package. When the pasta is almost done, add the Italian parsley to the mushroom-pepperoni sauce and stir to distribute evenly.

9 Taste and correct seasoning of the sauce to personal preference.

10 When pasta is al dente, drain pasta and add to the mushroom-pepperoni sauce. Toss well to evenly distribute the pasta throughout the sauce.

11 Serve family style or in individual pasta bowls or plates. Top each portion with a little extra parsley for garnish.

12 Have Parmesan cheese available for topping each portion at the table.

Wine and Food Pairing and Serving Suggestions.

Spaghetti with Pepperoni and Mushroom Sauce is a very rustic dish. It will match well with a simple young Central Coast Zinfandel.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind