Pepperoni 'n' Tomato Pasta Recipe

Pepperoni 'n' Tomato Pasta Recipe photo by Taste of Home

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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. —Dawn Onuffer, Crestview, Florida

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Pepperoni 'n' Tomato Pasta Recipe

Prep: 25 min. Cook: 20 min.

Yield: 8 Servings

25 20 45

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

In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender.
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.
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.

Originally published as Pepperoni 'n' Tomato Pasta in Country Woman February/March 2008, p25