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Pepperoni 'n' Tomato Pasta Recipe

Pepperoni 'n' Tomato Pasta Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:8 servings

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.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.