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)|
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.