Rigatoni Con Pepperoni

¾ pound rigatoni noodles, cooked al dente

2 tablespoons olive oil

1 garlic clove, crushed

1 small yellow onion, diced

3 ripe tomatoes, diced

1/3-½ pound sliced pepperoni

1 cup half-and-half

½ cup grated parmesan cheese

Cook noodles according to package.

While noodles cook, in a large skillet over medium heat, heat olive oil. Saute onion and garlic until onion is tender and opaque. Add diced tomato and pepperoni; cook about 5 minutes. Add half and half; heat until warm while stirring slowly.

Drain pasta and toss with sauce and half the parmesan. Pass additional cheese at the table.

Serves six.

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