kosher salt

1 lb penne

3 tbs unsalted butter

3 tbs flour

1/4 c tomato paste

2 c whole milk

1 tsp dried oregano, plus more for garnish

1/2 tsp crushed red pepper flakes

3 c grated mozzarella

1/4 lb mini pepperoni slices

Preheat oven to 375 degrees. In a lg pot of salted boiling water, cook pasta according to pkg directions until al dente, less 2 minutes.

Meanwhile, in a lg skillet over med-high heat, melt butter, whisk in flour, and cook for 1 minute. Add tomato paste and whisk in milk until smooth. Add oregano, red pepper flakes, and 1/2 tsp salt and bring to a boil. Simmer for 1 minute on med heat.

Fold in half the cheese and add drained pasta. Top past with remaining cheese and sprinkle pepperoni all over.

Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.

4 servings