Rigatoni Con Pepperoni
Get ready to elevate your pasta night with this irresistible Rigatoni Con Pepperoni recipe! Combining tender rigatoni pasta with crispy, flavorful pepperoni slices, this dish is enveloped in a rich, aromatic tomato sauce infused with garlic, onion, and Italian herbs like oregano and basil. A touch of red pepper flakes provides a subtle kick, while a generous helping of Parmesan cheese melts into the sauce for a creamy finish. Quick and easy to prepare, this recipe comes together in just 40 minutes, making it perfect for busy weeknights or casual entertaining. Garnish with fresh parsley and extra Parmesan for a beautifully vibrant presentation that's bound to impress. Hearty, satisfying, and bursting with bold flavors, this Italian-inspired pasta dish is a crowd-pleaser your family will request time and time again! Perfect keywords: Rigatoni Con Pepperoni, Italian pasta recipe, quick weeknight dinner, savory tomato sauce, easy pepperoni pasta.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 200 grams pepperoni slices
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 50 grams grated Parmesan cheese, plus extra for serving
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- to taste salt
- to taste black pepper
- 6 cups water
Instructions
Bring a large pot of water to a boil. Add a generous pinch of salt, then cook the rigatoni pasta according to package instructions, until al dente. Drain and set aside, reserving 1/4 cup of pasta cooking water.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently, until fragrant.
Stir in the pepperoni slices and cook for 2-3 minutes, until they crisp slightly and release their oils.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes. Stir well to combine.
Season the sauce with salt and black pepper to taste. Simmer the sauce over low heat for 10-12 minutes, stirring occasionally, until it thickens slightly.
Stir in the grated Parmesan cheese until it melts into the sauce and creates a creamy consistency.
Add the cooked rigatoni to the sauce, along with the reserved 1/4 cup of pasta cooking water. Toss everything together until the pasta is well-coated with the sauce.
Serve the Rigatoni Con Pepperoni hot, topped with extra Parmesan, freshly chopped parsley (if using), and a sprinkle of black pepper.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 6803 mg | 296% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 36.6 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3182 mg | 68% | |
*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.
