Ingredients

• Kosher salt
• 12 ounces rigatoni
• 3 ounces sliced pepperoni, halved (about 3/4 cup)
• 1 onion, chopped
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 28-ounce can whole peeled tomatoes, crushed well by hand
• 1 teaspoon dried oregano
• Freshly ground pepper
• 1/4 cup grated parmesan cheese, plus more for topping
• 6 ounces fresh mozzarella, diced (about 1 cup)
• Red pepper flakes and torn fresh basil, for topping

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Instructions

1. 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.
2. 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.
3. 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.