1 28 -ounce can whole peeled tomatoes, crushed well by hand
1 teaspoon dried oregano
Freshly ground pepper
/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
Instructions
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.
Originally Submitted
7/23/2016
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