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Rigatoni with Pizza Accents
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Transforming rigatoni with spicy pepperoni, Italian sausage, veggies, and fresh herbs in a rich simmered sauce.
Ingredients:
  • 1 green bell pepper, chopped
  • 1 (16 ounce) package rigatoni pasta
  • 2 pounds Italian sausage
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 2 (14.5 ounce) cans stewed tomatoes, undrained
  • 2 (6 ounce) cans tomato paste
  • 3.5 ounces sliced pepperoni sausage
  • 1 tablespoon chopped fresh basil
  • 0.5 pound diced pepperoni
Instructions:
  • Boil rigatoni pasta in a generously salted, large pot of water until perfectly al dente. Drain thoroughly and set aside.
  • In a large skillet, cook sausage until fully cooked but not browned. Next, add in chopped onions and minced garlic. Cook until softened. Then, stir in sliced mushrooms and cook for about 5 minutes. Afterwards, add chopped green pepper and cook gently until tender. Finally, drain any excess fat before continuing.
  • Gently combine tomatoes with their juices, tomato paste, fresh basil, and pepperoni. Bring to a boil, then lower the heat and mix in cooked rigatoni. Season with salt and pepper to your liking.
  • Simmer for 20 minutes, stirring occasionally, until most of the liquid evaporates.

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