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Grilled Tomato & Pepperoni Tagliatelle

Byfrancescadzani@gmail.com
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I made a charred tomato sauce years ago when I first started cooking and styling photos for my blog. I wanted to revisit the grill with fresh perspective to make Grilled Tomato & Pepperoni Tagliatelle. Somehow it doesn’t seem fair that there aren’t enough grilled tomato recipes on the web! It’s kind of an awkward, fun way to use your produce especially if they aren’t in season. That Char can be great against the earthy fruit. But, then walks in pepperoni; the rusty salumi king with a spicy bite. I had pepperoni fried rice at Don Angie and it sparked this idea to put it in tomato sauce…nonetheless a grilled one. I love guanciale and pancetta but I wanted to try something different to me. And, because it’s spicy a little cream and butter (just a little) helps reel in that spice.

Homemade Tagliatelle

I also need to address the homemade tagliatelle that I made for this. It was a recipe I used from my Italia culinary school days. I typically use my kitchenaid pasta sheeter attachment for this but I wanted to do all by hand. It came out a wee bit thick but I love texture so I wasn’t bothered! You don’t have to make homemade pasta you certianly can buy it dry or fresh wherever you shop.

Polychrome sweatshirt

I partnered with Polychrome Goods to bring this recipe to life. I’m wearing their “al dente” pasta sweatshirt which makes so much sense for me! The only way to eat pasta is al dente and even a little bit more so. Pasta should be so good you want to eat it straight from the salty boiling water. If you love this sweatshirt for you or anyone else you can purchase here (I make profit off your purchase).

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3.14 from 137 votes

Grilled Tomato & Pepperoni

Prep Time5 minutes
Total Time45 minutes
Course: dinner
Cuisine: Italian
Keyword: grill, pepperoni, summer, tomatoes

Ingredients

  • 1  bunch tomato on vine
  • 3 tbsp. olive oil, divided
  • 8 oz pepperoni, diced small
  • 4 large garlic cloves, roughly chopped
  • 1 tbsp. unsalted butter
  • kosher salt for seasoning
  • Pecorino Romano for serving
  • 16 oz. Fresh tagliatelle

Instructions

  • Preheat grill until temperature gauge reaches 450℉. Toss tomato in 1 tablespoon olive oil. You can leave the tomatoes on the vine or you can remove them.
  • Meanwhile, preheat a medium saute pan over the grill or on a stovetop burner over medium high heat. Heat 2 tablespoons olive oil. Once hot add pepperoni and cook until lightly golden and crisp, 10 minutes.
  • Add butter and garlic and continue to cook stirring often until softened and lightly golden, 5 minutes.
  • Add cream to sauce and stir until incorporated.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. I recommend doing this on the stovetop. Toss pasta in sauce. Serve with pecorino.
francesca eating grilled tomato sauce with pepperoni and tagliatelle PIN IT

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PIN IT At the dinner table it’s common for us to say “may you please pass the cheese,” and in those exact words, it refers to a cows milk cheese. If you are eating any other type of cheese you must state the name; for instance “may you please pass the Pecorino Toscano.” As silly…

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