Categories: Pasta

Ingredients

• Kosher salt
• 12 oz rigatoni
• 3 oz sliced pepperoni, halved
• 1 onion, chopped
• 1 green bell pepper, thinly sliced
• 2 garlic cloves, minced
• 28 oz can whole peeled tomatoes, crush well by hand
• 1 tsp dried oregano
• black pepper
• 1/4 cup grated Parmesan
• 6 oz fresh mozzarella, diced
• red pepper flakes
• torn basil

Directions

1. Bring a large pot of salted water to a boil. Add the paste and cook as directed. 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, 5-7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the veggies soften, about 10 minutes.

3. Add 1 cup water, the tomatoes, oregano, 1/2 tsp salt and 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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