Pepperoni Pizza Pasta

March 2, 2015


My boss’s wife introduced me to Danielle Walker’s Against All Grain – an amazing paleo food blog with delicious recipes.  I snuck a few photos of her cookbook recipes but had forgotten about them until I had to clean out my phone last week…   I can’t believe it took me this long to whip up this tasty (and low maintenance) dish!

Pepperoni Pizza Pasta

Pepperoni Pizza Pasta

recipe via Against All Grain 

  • 4 ounces pepperoni, cut into wedges and sliced crosswise
  • ¾ pound mild Italian sausage, casings removed (I used chicken)
  • 1 head de-stemmed and coarsely chopped curly kale
  • ¾ teaspoon sea salt
  • 3 pounds yellow squash (about 3-5 squash), spiraled on the largest noodle setting
  • ¾ cup tomato paste
  • 1 to 3 tablespoons water
  • 2 teaspoons dried oregano leaves
  • 1 tablespoon nutritional yeast (or Parmesan cheese)
  1. Heat a large pot over medium-high heat and add the pepperoni. Brown for 2 minutes on each side, then remove with a slotted spoon to a paper towel lined dish.
  2. Add the sausage to the pot and cook for a minute or so, until it starts to crumble.
  3. Add in kale and salt and cook 4 minutes more or until sausage is cooked through.
  4. Add the squash noodles to the pot and sauté for 5 minutes (you want noodles to be crisp tender).
  5. Stir in tomato paste, 1 tablespoon water, oregano and nutritional yeast/Parmesan cheese.
  6. Cover and cook 5-7 minute until the sauce is simmering and noodles are soft (but not soggy!).
  7. Add the pepperoni and stir until combined and serve with crushed red pepper.


The most entertaining part about this dish was how much it tasted like a pizza pocket! And to enjoy something with no guilt? I’m so in.



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