Pepperoncini bring more than a bit of spice to this comforting pasta bake. Their bright, tangy flavor balances rich tomato sauce, savory pepperoni, and gooey mozzarella, creating a dish that's bold, lively, and perfect for sharing. Tossed with Sfoglini Semolina Rigatoni and baked until bubbling, it's a celebration of one of Italy's most beloved peppers.
MAKES FOUR - SIX SERVINGS
DIRECTIONS
Preheat oven to 400F.
In a medium pot, combine the crushed tomatoes, olive oil, butter, onion, salt, rosemary, oregano, thyme and ground pepper. Bring to a gentle simmer over medium heat, then cover and cook for about 20-25 minutes, or until the onion is soft. Remove and discard the onion, or use an immersion blender to puree it into the sauce. Taste and season with more salt if needed.
While the sauce is cooking, trim off the stems of the pepperoncini and slice thinly. You should have about 3/4 cup of sliced pepperoncini. Set aside. Cut the pepperoni lengthwise, then each half lengthwise again. Dice into pieces about 1/4 inch thick.
Bring a pot of generously salted water to a boil. Cook the pasta 1 minute shy of al dente, according to package instructions. Reserve 1 cup pasta water before draining.
While the pasta cooks, place a skillet over medium high heat and let it come to temperature. Add the pepperoni and cook for 2–3 minutes, stirring occasionally, until some of the fat has rendered and the edges begin to crisp, then stir in the pepperoncini. Cook for a couple of minutes to caramelize slightly, then remove from the heat.
Combine the pasta, tomato sauce, and most of the pepperoni mixture. Stir well to coat. If the mixture seems dry, add a few tablespoons of pasta water at a time until the sauce is loose and evenly coats the pasta. Transfer to a baking dish, then sprinkle the mozzarella on top, and evenly distribute the remaining pepperoncini and pepperoni.
Bake for 10-15 minutes, until the cheese has melted on top and the pasta is sizzling, then switch to a broiler. Let broil for a couple of minutes until the cheese is golden, then remove from the oven. Let it rest for about 2-3 minutes, then serve.
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Chef's Note: Banana peppers or mild pickled chili peppers can be substituted for pepperoncini if needed. Each will bring a slightly different level of tang and heat, so adjust to taste.
Pasta Swaps: This recipe would also work well with Sfoglini Radiators, Quattrotini, or Einkorn Ziti.
