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Rigatoni Con Pepperoni

  Garlic 1 Clove (5 gm), crushed
  Yellow onion 1 Small, peeled and diced
  Olive oil 2 Tablespoon
  Ripe tomatoes 2 , diced
  Pepperoni 1⁄2 Pound, thinly sliced
  Whipping cream 1⁄4 Cup (4 tbs)
  Rigatoni 1⁄2 Pound, cooked al dente
  Parmesan cheese/Romano cheese 1 Tablespoon, freshly grated (For Topping)
  Salt To Taste
  Pepper To Taste

Heat a frying pan and saute the garlic and onion in the olive oil, just until clear.
Add the tomatoes and pepperoni.
Saute until the tomatoes cook down a bit, about 3 minutes.
Add the cream, salt, and pepper.
Toss with the rigatoni and top with the cheese.

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