Pepperoni Lover's Pizza Pasta Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 8 garlic cloves, minced
  • 3 teaspoons kosher salt, divided
  • 1 (28-ounce) can crushed tomatoes
  • 1 lemon, juiced
  • ½ pound rigatoni pasta
  • 1 tablespoon olive oil
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup sliced pepperoni, divided
Directions
  1. On medium heat, melt 4 tablespoons of butter until it foams.
  2. Stir in the tomato paste and cook for a couple of minutes to caramelize.
  3. Add oregano, garlic, and 1 teaspoon of salt.
  4. Cook for a minute until the garlic is fragrant.
  5. Add the crushed tomatoes and 1 more teaspoon of salt.
  6. Simmer for 15 minutes, stirring occasionally.
  7. Finish with juice from a lemon and stir in 2 tablespoons of butter. Taste for salt.
  8. Cook the rigatoni pasta according to the package instructions in very salty water until al dente.
  9. In a large bowl mix the pasta with 1 tablespoon of olive oil.
  10. Add 1 cup shredded mozzarella, ⅓ cup of sliced pepperoni, 2 cups of sauce, and 1 teaspoon of salt
  11. Mix well to combine.
  12. Add half of the pasta to a standard pie dish.
  13. Top with half the remaining cheese and pepperoni.
  14. Cover with the remaining pasta. Top with the remaining cheese, any leftover sauce, and top with pepperoni as desired.
  15. Preheat your oven to 375 F.
  16. Bake for 15-20 minutes, or until the cheese is melted. Broil for 1 to 2 minutes to crisp to develop more color, if desired.
  17. Cool for 10 minutes, garnish with fresh basil, and serve warm.