Rigatoni with Pepperoni and Mozzarella

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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.


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