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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe that my girlfriend's mother in-law gave me. I really don't like spicy food, but this is wonderful!! Ingredients:
1 (12 ounce) box rigatoni pasta, penne or 1 (12 ounce) box any other tubular pasta |
1/2 tablespoon rosemary, crumbled |
6 ounces thinly sliced pepperoni |
0.5 (12 ounce) jar pepperoncini peppers |
1 (7 ounce) jar of rosted red peppers, drained and coarsly chopped |
3 1/2 cups boiling water |
1/2 cup heavy cream |
1/2 cup grated parmesan-romano cheese mix |
Directions:
1. Place pasta, rosemary, roasted red peppers, and pepperoncinis in a large pot.
2. Pour boiling water over all and cover.
3. Cook over med heat until most of the water is absorbed.
4. Stir in the pepperoni, cream and cheese.
5. Cool over low heat until heated thoroughly.
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