Pepperoni Rigatoni Recipes

PEPPERONI PASTA BAKE

Steps:

• Preheat oven to 375 degrees.
• Cook pasta in generously-salted water until al dente according to package instructions.
• While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
• Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Mix until well-blended.
• Transfer the pasta to a greased baking dish, and then sprinkle the remaining Mozzarella cheese on top. Bake uncovered for about 20-25 minutes, or until the cheese is melted and starts to brown around the edges.
• Serve immediately.

PEPPERONI RIGATONI BAKE

Steps:

• Preheat oven to 350. Lightly grease a casserole pan and set aside.
• Cook rigatoni pasta according to package directions to al dente.
• While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
• Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
• When pasta is done, drain.
• Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
• Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
• Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
• Evenly pour half of the tomato sauce mixture over top.
• Evenly place all of the pepperoni slices over top.
• Sprinkle with 1 cup only of the mozzarella cheese.
• Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
• Cover and bake at 350 for 30 minutes.
• Uncover and bake for another 15 minutes.
• Best to let stand 5-10 minutes before serving.

RIGATONI WITH PEPPERONI AND MOZZARELLA

Steps:

• 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.

PEPPERONI RIGATONI

Steps:

• Heat oven to 375*.
• Grease a 13x9 inch pan.
• Layer half the ingredients in order listed.
• Repeat layers.
• Bake, uncovered for 25-30 minutes, until light brown.

PEPPERONI RIGATONI

Steps:

• add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
• While the sauce is simmering cook your pasta according to the directions on package.
• Heat oven to 350.
• mix sauce with pasta.
• Grease a 13x9 inch pan.
• Layer half the pasta ingredients in pan add a layer of each of the cheeses.
• Repeat then top with rest of cheeses.
• Bake, uncovered for 25-30 minutes, until light brown.

CREAMY SPINACH AND PEPPERONI BAKED PASTA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

PEPPERONI PASTA

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. , In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.

PEPPERONI PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

RIGATONI CON PEPPERONI

Steps:

• Heat frying pan and saute garlic and onion in oil until onion is clear. Add tomatoes and pepperoni. Saute until tomatoes cook down (approx. 3 minutes) Add cream, salt and pepper.
• Toss with cooked rigatoni and top with cheese.

RIGATONI CON PEPPERONI

Steps:

• Heat frying pan and sauté the garlic and onion in olive oil, until just clear.
• Add the tomatoes and pepperoni.
• Sauté until the tomatoes cook down a bit, 3 minutes.
• Add the cream, salt and pepper. Toss with the pasta and serve topped with the cheese.

RIGATONI WITH PIZZA ACCENTS

Steps:

• Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
• In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
• Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
• Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.