rigatoni with pizza accents
Recipes
Noodles & Pasta
Rigatoni with Pizza Accents
All the flavors of pizza—pepperoni, cheese, tomato sauce—tossed with rigatoni for a pasta dish that pizza lovers will crave.
Ingredients
- 1 (16 ounce) package rigatoni pasta
- 2 pounds italian sausage 2 onions, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 pound fresh mushrooms, sliced
- 2 (14.5 ounce) cans stewed tomatoes, undrained
- 2 (6 ounce) cans tomato paste
- 3 1/2 ounces sliced pepperoni sausage
- 1 tablespoon chopped fresh basil 1/2 pound diced pepperoni
- salt and ground black pepper to taste
Directions
- Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
- In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
- Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles.
- Season with salt and pepper to taste.
- Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.
