Name: Rigatoni with Pepperoni and Mozzarella
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces rigatoni; 3 ounces sliced pepperoni, halved (about 3/4 cup); 1 onion, chopped; 1 green bell pepper, thinly sliced; 2 cloves garlic, minced; 1 28-ounce can whole peeled tomatoes, crushed well by hand; 1 teaspoon dried oregano; Freshly ground pepper; 1/4 cup grated parmesan cheese, plus more for topping; 6 ounces fresh mozzarella, diced (about 1 cup); Red pepper flakes and torn fresh basil, for topping

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.

Courtesy of Food Network Magazine

Rigatoni with Pepperoni and Mozzarella

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages