Say hello to Pepperoni Burst Cavatappi, a delightful mix of cavatappi pasta, generously smothered in a Mornay sauce infused with a hint of tomato paste and Italian seasonings, topped with the star of the show- pepperoni. This delectable dish brings together the best of both worlds- comforting macaroni and cheese mingled with the exciting flavor of pepperoni pizza in a family-friendly weeknight dinner.

Pepperoni, the soul of pizza toppings which often takes the form of sausage, can be composed of either pork, turkey, or a blend of both pork and beef. Its seasoning encompasses a mélange of paprika and assorted chilies which not only amplifies its authentic taste but beautifully complements other dishes like chicken parmesan and even salads.

A co-star of this culinary production is cavatappi. This medium-sized, corkscrew-shaped pasta is adept at clinging to the maximum amount of gooey, cheesy sauce, making every bite even more enjoyable. You can usually find cavatappi amongst other dried pasta varieties at your local grocery store. Feel free to utilize alternatives like rotini, elbows, rigatoni, bow-tie, or penne if cavatappi is not readily at hand. But be sure to crown your pasta with a scattering of pepperoni slices just before baking for them to achieve a splendidly crisp texture.

For the courageous epicure, we recommend pairing Pepperoni Burst Cavatappi with a light, berry-cherry red, such as the Azienda Agricola Cos Frappato to elevate your mac and cheese experience.

Creating this devour-worthy dish at home is a piece of (pizza) pie! The list of ingredients includes 8 ounces of uncooked cavatappi pasta, unsalted butter, all-purpose flour, and tomato paste. You’ll also need garlic, Italian seasoning, crushed red pepper, whole milk, shredded mozzarella, and a good amount of pepperoni slices. Finally, a sprinkling of kosher salt and Parmesan cheese to taste brings the dish together.

Start by preheating your oven to 425°F with the rack in the top third position. Next, bring the pasta to a boil in a large pot of salted water and cook it according to the package directions for al dente. Once done, drain and set the pasta aside. Saute and whisk butter and flour in a cast-iron skillet over medium heat until lightly browned. Gradually whisk in tomato paste, minced garlic, Italian seasoning, and crushed red pepper until it is a smooth mixture.

Then, proceed to whisk in the milk steadily until the sauce is smooth, making sure it simmers over medium-high heat and the taste of flour disappears entirely. Now mix in the shredded mozzarella and the cooked pasta, sprinkle with kosher salt, layer dropped Parmesan, the remaining mozzarella, and pepperoni on top, and bake in the preheated oven until it bubbles and the top browns delightfully. End the cooking charades by garnishing with additional Italian seasoning, crushed red pepper, and Parmesan if you so desire.