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Pepperoni Pasta Recipe

This recipe is our answer to a gluten and dairy free alternative to pizza/pasta. Use organic ingredients or the highest quality you have access to, you’ll be able to taste the difference!

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  • 1.Use a large pot (6 or 8 Quart) and bring water to boil. Cook pasta according to directions. To save time, while the pasta and meat are cooking, cut the kale, garlic, pepperoni and measure out the ingredients.
  • 2.Reserve 2.5 cups of cooking water just before draining pasta. Rinse pasta thoroughly after it is cooked. This will help ensure your pasta doesn’t turn into a one big block of noodles. Take my word for it – we learned the hard way.
  • 3.Use your same large pot to cook the ground beef on medium heat just until the pink disappears.
  • 4.Once the ground beef is browned, reduce heat to medium low. Drain any excess fat from the pan, a little is okay.Add chopped garlic and cook for 30 seconds.
  • 5.Add reserved pasta liquid, 2 jars of tomato paste and the 2.5 cups of reserved pasta liquid to the ground beef. Mix until sauce is smooth (about 3-5 minutes). Reduce heat to low if the sauce starts to bubble.
  • 6.Add Italian seasoning, salt, red pepper flakes, and garlic powder. Cook for a 1-2 minutes.
  • 7.Add the chopped kale to the pasta sauce mixture. Mix until well combined, until kale wilts (3-4 minutes).
  • 8.Add cooked pasta and pepperoni to sauce mixture. Stir until well combined. Serve!

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Pepperoni Pasta Recipe

  • 24 ounces - Organic Green or Red Lentil Pasta Penne (We use Tolerant brand)
  • 1 pound - Grass-Fed Ground Beef
  • 5 ounces - Uncured Pepperoni
  • 12 ounces - Tomato Paste
  • 5 cloves - Fresh Garlic
  • 2 bunches - Kale
  • 5 tablespoons - Italian Seasoning
  • 1.5 teaspoons - Salt (Use Pink Himalayan if you have access to it)
  • 2 teaspoons - Garlic Powder
  • 1/4 teaspoon - Red Pepper Flakes (*Optional)

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