bonappetit
Sheet-Pan Pepperoni Pasta
All classic pizza toppings are welcome on this sheet pan-baked pepperoni pasta: pickled peppers, olives, an anchovy or 10.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●pot
📝 Preparation Steps
1
Preheat oven to 400°. Whisk together 3 garlic cloves, finely grated, one 4.5-oz. tube double-concentrated tomato paste (about ½ cup), ⅓ cup extra-virgin olive oil, 1 Tbsp. dried oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, and ¼ tsp. crushed red pepper flakes (if using) in a medium bowl. Add 1 medium red or yellow onion, thinly sliced, and one 8–10-oz. package button mushrooms, thinly sliced, and mix to coat vegetables. Spread out onto a large rimmed baking sheet. Bake, tossing halfway through, until vegetables have shrunk and tomato paste is darkened and starting to stick to baking sheet, 25–⏱️ 30 minutes. Remove from oven and increase oven temperature to 450°.
4.5-oz. tube double-concentrated tomato paste (about ½ cup)1. dried oregano, plus more for serving1 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1. freshly ground black pepper, plus more1 tspmedium red or yellow onion, thinly sliced18–10-oz. package button mushrooms, thinly sliced1
2
Meanwhile, cook 1 lb. rigatoni or other short pasta in a large pot of boiling salted water until very al dente, about ⏱️ 2 minutes less than package directions. Drain, reserving 2½ cups pasta cooking liquid. Return pasta to pot.
. rigatoni or other short pasta1 lb
3
Drizzle 1 cup pasta cooking liquid over vegetables on baking sheet and scrape vegetable mixture into pot with pasta. Toss, gradually adding 1½ cups pasta cooking liquid, until combined; season with more salt and black pepper. Return pasta mixture to baking sheet and spread out.
4
Scatter 6 oz. low-moisture mozzarella, coarsely grated (about 1 cup), and 2 oz. Parmesan, finely grated (about 1 cup) over pasta. Dot surface with 3 oz. pepperoni, thinly sliced. Bake until cheese is melted and starting to brown in spots and pepperoni is crisp, 12–⏱️ 15 minutes.
. low-moisture mozzarella, coarsely grated (about 1 cup)6 oz. Parmesan, finely grated (about 1 cup)2 oz. pepperoni, thinly sliced3 oz
5
Remove pasta from oven and top with sliced banana peppers from a jar, sliced black or green olives, and/or oil-packed anchovy fillets as desired. Sprinkle with more oregano and crushed red pepper flakes (if using).
Sliced banana peppers from a jar, sliced black or green olives, and/or oil-packed anchovy fillets (for serving; optional)
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