Rigatoni with Pepperoni and Mozzarella
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 630 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 50 milligrams
- Sodium
- 860 milligrams
- Carbohydrates
- 80 grams
- Dietary Fiber
- 6 grams
- Protein
- 28 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.