Pepperoni 'n' Tomato Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. Ingredients:
1 medium onion, chopped |
1 large green pepper, chopped |
1 cup sliced fresh mushrooms |
1 tablespoon olive oil |
2 cans (15 ounces each) tomato sauce |
2 cans (14-1/2 ounces each) stewed tomatoes, chopped |
2 bay leaves |
1 tablespoon sugar |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon fennel seed, crushed |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1 package (8 ounces) sliced pepperoni, quartered |
4 cups uncooked ziti or bow tie pasta |
1/2 cup grated parmesan cheese |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender.
2. Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes.
3. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese. Yield: 8 servings.
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