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This pepperoncini pasta has been on repeat in my kitchen lately — I’ve made it three times this month alone. The sauce takes 20 minutes, uses pantry staples, and the tangy heat from the pepperoncini gives it a personality that most quick tomato sauces don’t have. You can also make the sauce up to 3 days ahead and just toss it with fresh pasta when you’re ready.
Table of Contents
About This Pasta Recipe
The technique here is simple but makes a real difference: you render the bacon first and build the entire sauce in that same pan.
The fat left behind from the bacon becomes the base, so everything — the onions, garlic, tomatoes, pepperoncini — cooks in it.
That’s what gives the sauce its depth for a 20-minute recipe.
The tomatoes cook down until almost all the liquid has evaporated, concentrating the flavor before the pasta ever goes in.
I left out the bacon once to make it vegetarian and it still worked well — the pepperoncini and olives carry enough flavor on their own.
Tips for the Best Pepperoncini Pasta
- Cook the bacon low and slow — you want it cooked through but not crispy. It finishes in the sauce and crispy bacon turns tough when it simmers.
- Let the tomatoes really cook down. The sauce should look almost dry before you add the olives and pasta. This is where the flavor concentrates — don’t rush it.
- Use sliced pepperoncini, not whole. They distribute more evenly through the sauce and you get a little heat in every bite.
- Reserve a splash of pasta water before draining. If the sauce is too thick when you toss the pasta, a tablespoon of starchy pasta water loosens it perfectly.
- Taste before adding salt. The bacon, olives, and pepperoncini all bring saltiness — this dish often needs less salt than you’d expect.
If you are looking for more weeknight pasta dishes, you can check these out: Balsamic Mushroom Bacon Pasta Recipe, One Pot Creamy Tomato Chicken Spinach Pasta or Fettuccine With Homemade Red Pasta Sauce And Fontinella Cheese.
The pickled Mezzetta Peperoncini peppers are a family favorite. I like to snack on them straight from the jar. I add them to salad, sandwiches and top my pizza with them.”
Even though these peppers are mild (in my opinion), make sure you don’t use too much, if your family is not used to the heat.
FAQs
What are pepperoncini peppers? Pepperoncini are mild pickled chili peppers with a tangy, slightly briny flavor. They’re much milder than jalapeños — more vinegary than spicy — which is what makes them work so well in a pasta sauce. They add brightness and a gentle heat without overpowering the other ingredients.
Are pepperoncini peppers spicy? They’re mild. On the Scoville scale they sit between 100–500 units — significantly milder than a jalapeño. If your family is sensitive to heat, start with 2 tablespoons instead of 4 and taste as you go. You can always add more.
Can I make this pasta vegetarian? Yes — simply leave out the bacon. The sauce still has plenty of flavor from the pepperoncini, olives, garlic, and tomatoes. Add an extra tablespoon of olive oil at the start to replace the fat from the bacon.
Can I make the sauce ahead of time? Yes, and it actually improves overnight. Make the sauce through the olive oil step, cool completely, and refrigerate for up to 3 days. Cook fresh pasta when ready and toss with the reheated sauce.
What pasta shape works best? Spaghetti is classic here and works well because the sauce clings to the strands. Linguine, bucatini, or penne also work — anything that can hold a slightly chunky, oily tomato sauce.
Pepperoncini are mild pickled chili peppers with a tangy, slightly briny flavor — much more vinegary than spicy. That’s exactly what makes them work so well in this sauce.
They cut through the richness of the bacon and tomatoes and give the whole dish a brightness that a plain tomato sauce doesn’t have. I use the sliced variety here so the flavor distributes evenly through every bite.
Mira’s Note
This is one of those recipes that looks like more effort than it actually is — which is exactly what I need on a Tuesday.
The combination of tangy pepperoncini, salty olives, and smoky bacon in a quick tomato sauce is surprisingly complex for 30 minutes of work.
Once you make it, I think you’ll understand why it keeps ending up on my weeknight rotation.
Leave a comment below if you try it — I’d love to know what you think!
Pasta With Pepperoncini Peppers Sauce Recipe
Ingredients
- 8 oz spaghetti
- 6 stripes bacon, chopped
- 1 onion, small
- 2 cloves garlic
- 32 oz peeled whole canned tomatoes
- 4 tbsp Deli-Sliced Mezzetta Peperoncini, (+ more for topping)
- 1/4 cup pitted Kalamata olives, chopped
- 2 tbsp grated Parmesan , optional
- fresh basil, optional
- salt + pepper to taste
Instructions
- Cook bacon in a large skillet over medium heat for 5 minutes, stirring frequently, until cooked, but not too crispy.
- Add onion and garlic and cook for 2 minutes, stirring frequently to prevent burning.
- Add tomatoes and Mezzetta Peperoncini, continue cooking for 10 minutes, stirring frequently, until the tomatoes are cooked and liquid has almost evaporated. Season with salt and pepper.
- In the mean time cook pasta following the directions on the package.
- Add olives to the sauce.
- Add pasta to the pan with sauce and toss to combine.
- Serve, topped with fresh basil, parmesan and more Mezzetta peperoncini.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a pretty summer pasta, Mira! I’m always looking for new ways to jazz up pasta, so this looks perfect. And I love the addition of peperocini in here! Even better that my husband would love this, too. Pinned!
I have never tried those peppers,! Are they spicy? I need to try!
You know the way to my heart! Pasta and pepperocinis alone are my loves, but together!? Groundbreaking.
Thanks Karly! It is an amazing combination, I wish I tried it earlier!