Rigatoni with pepperoni and mozzarella

Ingredients:

• 340 g rigatoni
• 90 g thin slices pepperoni, halved (about 3/4 cup)
• 1 onion, diced
• 1 green bell pepper, cut into strips
• 2 cloves garlic, crushed
• 1 can (800g) canned whole peeled tomatoes, hand crushed
• 1 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 170 g fresh mozzarella, diced (about 1 cup)
• Red pepper flakes and torn basil, to serve

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Pour 1/2 cup of water from the pan, then drain the pasta in a colander.
2. Meanwhile, in another large saucepan or Dutch oven, cook the pepperoni over medium heat, stirring occasionally, until crisp, 5-7 minutes. Transfer to a plate with a slotted spoon. Add the onion, bell pepper, and garlic to the pan. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
3. Add 1 cup of water, tomatoes, oregano, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper to the saucepan. Reduce heat to medium and simmer until the sauce thickens slightly, 10 minutes.
4. Add the pasta and Parmesan; stir to coat, adding more of the reserved pasta water if the sauce is too thick. Remove from heat and stir in the mozzarella and pepperoni, seasoning with salt and pepper to taste. Sprinkle each serving with a pinch of red pepper flakes, basil, and Parmesan.