Rigatoni with Pepperoni and Mozzarella

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.