Rigatoni with Pizza Accents
Description
Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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 1/2 ounce) cans stewed tomatoes, undrained
•
2 (6 ounce) cans tomato paste
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3 1/2 ounces sliced pepperoni sausage
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1 tablespoon chopped fresh basil
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1/2 pound diced pepperoni
•
salt and ground black pepper to taste
Directions
1
Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
2
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.
3
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.
4
Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.