Pepperoni Pizza Pasta
A comforting dish combining rigatoni pasta with a creamy pizza-inspired sauce and pepperoni, perfect for any night.
Equipment
- Large oven-proof skillet
- Measuring cups and spoons
Ingredients
- 1 lb. rigatoni or your favorite pasta
- 1/2 cup milk
- 2 cups Italian-style cheese divided
- 14 oz. pizza sauce
- 1 cup pasta sauce
- 1 1/2 tsp. Italian seasoning
- 6 oz. pepperoni sliced into halves and quarters
Instructions
- Cook rigatoni according to package directions until tender. Drain and set aside.
- In a large oven-proof skillet, pour in the milk and add 1 cup of Italian-style cheese. Stir continuously over medium heat until melted and smooth.
- Mix in the pizza sauce, pasta sauce, and Italian seasoning. Stir well and let simmer on low heat for about 5 minutes.
- Add the sliced pepperoni to the sauce and stir.
- Preheat your broiler to low. Add the cooked rigatoni and 3/4 cup of cheese to the sauce, tossing gently to coat.
- Top with the remaining 1/4 cup cheese and broil for about 3 minutes, or until the cheese is melted and golden.
- Serve immediately, garnished with fresh basil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a splash of milk.