Gluten Free, Dairy Free, Soy Free, Paleo Option, Low Calorie
Zesty homemade sausage, pepperoni, mild mushrooms, earthy bell peppers, briny olives, sweet onions and chewy noodles come together in this deliciously easy dish. It's all seasoned with a homemade savory Italian spice blend for the perfect pizza noodle bite.
Why I Love This Recipe
This recipe contains all the supreme pizza flavors you know and love in a healthy one skillet meal! Ready in only 35 minutes, this easy dinner is one of my family's go to weeknight recipes. To make this an even quicker fix, you can do some meal prep and make the sausage the night before. It cuts down the cook time to only 20 minutes!
A nutritious family friendly meal, this recipe is vegetable loaded with mushrooms, bell peppers, onions and diced tomatoes. Plus, the addition of homemade sausage, pepperoni and chickpea noodles create a hearty protein packed meal.
My 6 year old especially likes the homemade sausage. I have to watch or he and my husband will steal them off the baking sheet before I have a chance to add them to the skillet!
Supreme Pizza Pasta Skillet checks all my favorite pizza flavors with no post meal regret. It's rich and zesty from the Homemade Italian Seasoning, garlic, tomato paste, and fire roasted diced tomatoes. Plus, it's bursting with meaty, savory pops of sausage and pepperoni. These hardy bites of meat are rounded out with sweet onions, tender green bell peppers, mushrooms and salty olives.
Cooking Tips
For a paleo version of this meal, use cassava flour pasta.
Gluten free pasta is notoriously sticky from all the starch that’s released into the water. So, I like to drain it then cover with fresh water and redrain 3 times to remove as much starch as possible. Then, drizzle about 1.5 tablespoon of oil and stir.
For a easy way to amp the flavor in this recipe, make sure you reserve and incorporate the sausage drippings into this pasta. Toasting the spices and tomato paste are also simple ways to create a more rich, flavorful dish.
Tips for tender sausage
- Spread the raw meat out as much as possible in the mixing bowl. This increases the amount of surface area the seasoning comes in contact with and decreases the amount of time you have to work to get the mixture fully combined.
- Use your hands to gently combine the ingredients. Do this only until all the seasonings look and feel evenly distributed.
- Gently form into small ovals. No squeezing tightly and compressing them! They will hold together well with slight pressure.
- Finally, don’t over cook the sausage! Because they are small and bite sized they don't need to spend much time in the oven. Start checking juices and/or temperature after only 8 minutes. Since you'll be mixing them in a hot pan, which will continue to cook them for a few additional minutes, it's even ok to under cook by a few degrees.
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📖 Recipe
Supreme Pizza Pasta Skillet {GF, DF, Paleo Option}
Equipment
- 1 large rimmed baking sheet
- tin foil optional
- 1 large mixing bowl
- ½ tablespoon measuring spoon
- measuring cups and spoons
- 1 large deep skillet or 3.8 quart braiser
- 1 Wooden Spoon
Ingredients
Sausage
- 2 lbs ground beef 85/15 or 80/20
- 2½ tablespoon Homemade Italian Seasoning*
- ¼ teaspoon caraway seeds
- ¼ teaspoon coriander
- ⅛ teaspoon sage
- ⅛ teaspoon allspice
- 1 tbsp red wine vinegar
Supreme Pizza Pasta Skillet
- 1½ tablespoon neutral oil
- 1 medium onion 1" diced
- 2 medium green bell peppers 1" diced
- 2 pinches salt
- 1 tablespoon Homemade Italian Seasoning*
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 4 oz white mushrooms diced
- ¼ cup black olives pitted and sliced
- 1 15oz can fire roasted tomatoes
- 2 oz uncured, no sugar added pepperoni quartered
- 1 8oz box gluten free tubular or shaped noodles I use Banza chickpea pasta**
- 3 cups chicken broth
- ⅓-½ cup reserved sausage drippings
- 1 batch homemade sausage
Instructions
- Preheat oven to 400℉. Cover large rimmed baking sheet with tin foil if desired.
- In a large mixing bowl add ground beef, Italian seasoning, caraway seeds, coriander, sage, allspice, and red wine vinegar. Use your hand to mix gently to combine all ingredients. Don't over mix.
- Scoop about ½ tablespoon amount of sausage mixture and gently shape into ovals. Place directly on baking sheet with a little space between each one. Bake until cooked through to 160℉ and juices run clear, about 8 minutes. Reserve ⅓-½ cup of meat drippings for later. While sausage is baking start working on the pasta skillet.
- Add neutral oil in a large deep skillet or braiser over MEDIUM heat. When pan is very warm add diced onions and peppers with 2 pinches of salt. Sauté stirring often until they begin to soften about 3-5 minutes.
- Add Italian seasoning and minced garlic. Sauté stirring constantly until spices are fragrant, about 30 seconds.
- Add tomato paste. Stir to combine and then cook stirring frequently to toast tomato paste to a deep red color, about 1-2 minutes.
- Add mushrooms, olives, diced tomatoes, pepperoni, pasta, meat drippings and chicken broth. Stir to combine, increase heat to MED-HIGH to bring to a boil.
- Reduce heat to MED or MED-LOW to maintain a steady simmer. Cook pasta to the lowest recommended time. For Banza** pasta it was 7 minutes. Stir frequently during this time to prevent gluten free pasta from clumping together.
- Remove from heat and add homemade sausage. Stir to combine. Let sit uncovered for about 5 minutes to continue thickening. Serve warm.
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