Breaking News Bar
updated: 1/7/2014 6:29 AM

Rigatoni Con Pepperoni

hello
Success - Article sent! close
 

pound rigatoni noodles, cooked al dente

2 tablespoons olive oil

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 garlic clove, crushed

1 small yellow onion, diced

3 ripe tomatoes, diced

1/3- pound sliced pepperoni

1 cup half-and-half

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.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here