If you are looking for a comforting, crowd-pleasing dinner, this Sausage and pepperoni pasta bake is exactly what you need. Packed with rich tomato sauce, crispy pepperoni, and gooey mozzarella, it transforms simple pantry ingredients into a decadent baked pasta dish that everyone will love. I love using sausage and pepperoni together because the combination gives the bake a deep, savory flavour while keeping the texture interesting.
The Sausage and pepperoni pasta bake is a comforting Italian-inspired dish that brings together savory sausage, smoky pepperoni, and gooey mozzarella in a rich tomato sauce. Perfect for family dinners or meal prep, it balances hearty flavors with melty, crispy textures. I love using both sausage and pepperoni because the combination gives depth, spice, and crunch, making every bite satisfying and flavorful.
This was inspired by my hot honey pepperoni pasta bake. Another delicious pasta bake recipe to try is my spicy vodka pasta bake.
Ingredients
Pork sausages – These provide a juicy, flavorful base for the sauce. Removing the skins and crumbling them ensures every bite has that meaty richness.
Olive oil – I use a drizzle of olive oil to fry the sausage and onion because it adds subtle fruitiness and helps everything cook evenly.
Pepperoni – I like splitting it between slices for the sauce and crispy rounds for topping. The crispy pepperoni adds crunch, while the strips in the sauce infuse it with smoky, spicy notes.
Shallot and garlic – Shallots give a sweet, gentle onion flavour, and garlic adds warmth and depth. Cooking them slowly enhances their natural sweetness.
Oregano and fennel seeds – Classic herbs in Italian-style dishes, it adding aromatic earthiness that complements both sausage and pepperoni.
Tomato puree and chopped tomatoes – Tomato puree intensifies the sauce, giving it body and richness, while chopped tomatoes keep the sauce fresh and vibrant. I like this combination because it balances smoothness with chunks of tomato.
Sugar – Just a pinch softens the acidity of the tomatoes, rounding out the flavours perfectly.
Penne pasta – Its tube shape captures the sauce in every bite. I prefer penne for bakes because it holds up well in the oven without getting mushy.
Mozzarella – The ultimate cheesy topper. I use a generous amount to get that gooey, melty layer that pulls apart beautifully.
Pesto – Drizzling pesto at the end adds a fresh, herby finish that lifts the richness of the dish.
See recipe card for quantities.
Instructions
Jump to Recipe for quantities
- Step 1:Preheat the oven to 200C. Heat olive oil in a pan over medium-high heat. Remove sausage casings and crumble the meat into the pan. Fry, stirring occasionally, until browned and slightly caramelised. While the sausage cooks, prepare the pepperoni. Slice half into strips for the sauce. For the crispy topping, place the remaining pepperoni in an air fryer at 200C for 5-10 minutes until golden and crunchy. You can also bake them in the oven on a lined tray for 10-15 minutes at 200C. Set aside on paper towels to drain.
- Step 2: Bring a large pot of salted water to a boil and cook the penne for a minute less than the package instructions. Add the chopped shallot to the sausage and fry until softened. Stir in garlic and the sliced pepperoni strips, cooking for a minute until fragrant. Mix in tomato puree, then pour in the chopped tomatoes with oregano and sugar. Allow to simmer gently while the pasta cooks, stirring occasionally.
- Step 3: Drain the pasta, reserving a little pasta water. Add the pasta to the sauce, tossing to coat thoroughly. If the sauce needs loosening, add a splash of the reserved water. Transfer everything to your prepared baking dish. Sprinkle the mozzarella evenly over the top and bake at 200C for 15 minutes until golden and bubbling.
- Step 4: Finish by adding the crispy pepperoni on top and drizzling with pesto.
Hint: Browning the sausage properly is key to flavor. I like to break it into small crumbles so it cooks evenly and releases its fat, which adds richness to the sauce. Crispy pepperoni adds texture contrast. Air-frying works best, but oven-baking at 200C on parchment paper also crisps without drying out.
Substitutions
Pork sausages – Use chicken or turkey sausages for a lighter option, or vegetarian sausages for a meat-free version. Chorizo works well for a spicier twist.
Olive oil – Swap with avocado oil for a neutral flavor or sunflower oil if you prefer a lighter taste.
Pepperoni – Try salami, chorizo slices, or vegetarian pepperoni alternatives for a different flavor or meat-free option.
Shallot – Replace with red onion for a sharper taste or spring onions for a milder, fresh note.
Garlic – Use garlic powder or roasted garlic for a sweeter, more mellow flavor.
Oregano – Thyme or basil works well if you want a slightly different herb profile.
Sugar – Honey, maple syrup, or a pinch of agave can soften tomato acidity naturally.
Tomato puree – Use roasted red pepper puree for sweetness or canned tomato paste for an intense, concentrated flavor.
Chopped tomatoes – Swap with canned passata for a smoother sauce, or crushed tomatoes for a chunkier texture.
Penne pasta – Fusilli, rigatoni, or farfalle all hold sauce well. Gluten-free pasta works for dietary needs.
Mozzarella – Try cheddar for a sharper taste, provolone for a melty alternative, or vegan mozzarella for a dairy-free version.
Pesto – Use fresh basil and olive oil blended together, or try sun-dried tomato pesto for a sweeter, tangy finish.
Variations
Spicy Italian twist – Swap plain pork sausages for spicy Italian ones and add red chili flakes to the sauce. Finish with a drizzle of chili oil for a fiery kick.
Vegetarian version – Use plant-based sausages and vegetarian pepperoni. Add roasted vegetables like bell peppers and courgettes for texture and flavor.
Cheesy indulgence – Mix mozzarella with cheddar or fontina. Add a layer of cream cheese into the sauce for extra richness and gooeyness.
Equipment
Large pan or oven proof dish
Baking dish
Oven or air fryer
Large pot
Storage
Store your Sausage and pepperoni pasta bake in an airtight container in the refrigerator for up to 3 days. Cool completely before storing to avoid condensation, which can make the pasta soggy. Reheat in the oven at 180C for 15-20 minutes until warmed through, or microwave individual portions, stirring halfway.
You can freeze the bake for up to 2 months. Divide into portions for easy reheating. Thaw overnight in the fridge and bake at 180C until piping hot. Add fresh mozzarella or a drizzle of pesto after reheating to refresh flavors. Avoid freezing pesto as it loses vibrancy.
Top Tip
For extra flavor, mix the mozzarella with a small handful of grated Parmesan. It adds a nutty depth and browns beautifully on top. I also like to add a few dollops of pesto just before serving to brighten the rich, meaty sauce with fresh herbal notes.
FAQ
Overcooking the pasta is one of the biggest mistakes, as it becomes mushy after baking. Using too little sauce can leave the dish dry, while under-seasoning makes it taste flat. Skipping a resting period after baking can also cause the portions to fall apart when serving.
Yes, pasta bakes are ideal for making in advance. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking. This allows the flavors to develop and makes it perfect for stress-free entertaining or easy family dinners.
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Recipe
Sausage and Crispy Pepperoni Pasta Bake
Equipment
- Large pan or oven proof dish
- Baking dish
- Oven or Air fryer
- Large Pot
Ingredients
- 4 pork sausages
- 1-2 tablespoon olive oil
- 90 g pepperoni slices
- 1 shallot
- 2 cloves garlic
- 1 teaspoon oregano
- 1 teaspoon fennel seeds crushed
- 1 teaspoon sugar
- 1 tablespoon tomato puree
- 800 g chopped tomatoes 2 x 400g cans
- 300 g penne pasta
- 125-250 g grated fresh mozzarella depending on cheesy preference
- 2 tablespoon pesto
Instructions
- Preheat the oven to 200C. Heat olive oil in a pan over medium-high heat. Remove sausage casings and crumble the meat into the pan. Fry, stirring occasionally, until browned and slightly caramelised. While the sausage cooks, prepare the pepperoni. Slice half into strips for the sauce. For the crispy topping, place the remaining full pepperoni in an air fryer at 200C for 5-10 mins until golden and crunchy. You can also bake them in the oven on a lined tray for 10-15 minutes at 200C. Set aside on paper towels to drain.4 pork sausages, 1-2 tbsp olive oil, 90 g pepperoni slices
- Bring a large pot of salted water to a boil and cook the penne for a minute less than package instructions. Add the chopped shallot to the sausage and fry until softened. Stir in garlic and the sliced pepperoni strips, cooking for a minute until fragrant. Mix in tomato puree, then pour in the chopped tomatoes with oregano and sugar. Allow to simmer gently while the pasta cooks, stirring occasionally.1 shallot, 2 cloves garlic, 1 tsp oregano, 1 tsp sugar, 1 tbsp tomato puree, 800 g chopped tomatoes, 300 g penne pasta
- Drain the pasta, reserving a little pasta water. Add the pasta to the sauce, tossing to coat thoroughly. If the sauce needs loosening, add a splash of the reserved water. Transfer everything to your prepared baking dish. Sprinkle the mozzarella evenly over the top and bake at 200C for 15 minutes until golden and bubbling.125-250 g grated fresh mozzarella
- Finish by adding the crispy pepperoni on top and drizzling with pesto.2 tbsp pesto
