Pepperoni Rigatoni
Indulge in the rich, comforting flavors of Pepperoni Rigatoni, a cheesy pasta bake that effortlessly combines the bold zest of pepperoni with a robust tomato sauce infused with aromatic garlic, onion, and Italian herbs. This family-friendly recipe features tender rigatoni pasta coated in a luscious tomato base, elevated by the irresistible smokiness of crispy pepperoni slices. Topped with melty mozzarella and Parmesan, it’s briefly broiled for a golden, bubbly finish that transforms every bite into a slice of pure comfort. Perfect for weeknight dinners or casual gatherings, this easy one-dish meal is ready in under 40 minutes and garnished with fresh parsley for an added touch of freshness. From its enticingly gooey cheese layer to its hearty, savory sauce, Pepperoni Rigatoni is the perfect choice for pasta lovers seeking a quick and satisfying dish.
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 oz pepperoni slices
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups mozzarella cheese, shredded
- 0.5 cups grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the pepperoni slices to the pan and cook for 3-4 minutes, allowing them to render their fat and brown slightly.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper.
Reduce the heat to low and simmer the sauce for 10 minutes, stirring occasionally.
Add the cooked rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to loosen it.
Preheat your oven’s broiler.
Transfer the pasta and sauce mixture to a large oven-safe baking dish.
Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.
Place the dish under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let it cool for a couple of minutes.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
