Rigatoni with Pizza Accents

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.

• Calories: 780 Calories

Ingredients

• 1 tablespoon chopped fresh basil
• 2 onions, chopped
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 1 green bell pepper, chopped
• 2 (6 ounce) cans tomato paste
• 2 pounds Italian sausage
• 1 (16 ounce) package rigatoni pasta
• 2 (14.5 ounce) cans stewed tomatoes, undrained
• 3.5 ounces sliced pepperoni sausage
• 0.5 pound diced pepperoni

Recipe Instructions

Step 1

Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.

Step 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.

Step 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.

Step 4

Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.