Follow these steps for perfect results
Rigatoni Pasta
dry
Rosemary
crumbled
Pepperoni
thinly sliced
Pepperoncini Peppers
sliced
Roasted Red Peppers
drained, coarsely chopped
Boiling Water
hot
Heavy Cream
Parmesan-Romano Cheese Mix
grated
Combine pasta, rosemary, roasted red peppers, and pepperoncini peppers in a large pot.
Pour boiling water over the mixture in the pot.
Cover the pot and cook over medium heat until most of the water is absorbed, stirring occasionally.
Stir in the pepperoni, cream, and cheese.
Continue cooking over low heat until everything is heated through and the cheese is melted.
Serve hot.
Expert advice for the best results
Add a pinch of red pepper flakes for extra heat.
Garnish with fresh parsley for added freshness.
Use high-quality pepperoni for the best flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, topped with extra cheese and a sprig of rosemary.
Serve with a side salad
Serve with garlic bread
Pairs well with the Italian flavors.
Discover the story behind this recipe
A modern take on Italian-American cuisine.
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