Pizzaiolo Pasta

This Pizzaiolo Pasta is a hearty, one-pot meal packed with bold Italian flavors. Made with short pasta simmered in a rich tomato sauce, melty mozzarella, and savory pepperoni, it's an easy, cheesy, and satisfying dish perfect for any night of the week!

Course Main Course, Pasta

Cuisine Italian American

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 425kcal

Author Meghan Birnbaum

Equipment

Oven-safe large Dutch oven or deep frying pan
Wooden spoon or spatula
Measuring cups and spoons
9x13-inch baking pan (if transferring)
Tin foil
Oven

Ingredients

2 tablespoons olive oil
4 cloves garlic minced
1 small onion diced
1 pound short pasta penne, rigatoni, fusilli, or farfalle
2 cups chicken broth
1 cup milk
½ cup water
1 28 ounce can crushed tomatoes
½ teaspoon crushed red pepper flakes
½ tablespoon dried oregano
½ tablespoon dried basil
1 teaspoon coarse salt
1 cup pepperoni roughly chopped – reserving 10-12 pieces for topping
2 cups shredded mozzarella

Get Recipe Ingredients

Instructions

Sauté the aromatics: Heat olive oil in an oven-safe large Dutch oven or deep frying pan over medium-high heat. Add diced onion and sauté until translucent, about 3-5 minutes. Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Combine the pasta, sauce, and pepperoni: Add the uncooked pasta, chicken broth, milk, water, crushed tomatoes, red pepper flakes, oregano, basil, salt, and chopped pepperoni to the Dutch oven. Stir well until fully combined.
Simmer the pasta: Cover the Dutch oven and bring to a boil over medium-high heat. Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Preheat the oven: Set the oven to 350°F.
Top with cheese and pepperoni: Remove the Dutch oven from heat. If not using an oven-safe Dutch oven, transfer the pasta mixture to a 9x13-inch baking pan. Sprinkle shredded mozzarella evenly over the top, then arrange the reserved pepperoni slices on top.
Bake the pasta: Place the Dutch oven (or baking pan) in the preheated oven and bake uncovered for 15 minutes, until the cheese is melted and slightly golden.
Serve and store: Let the pasta cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to 5–6 days. Reheat covered in a 350°F oven, in a small saucepan over medium heat, or in the microwave.

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