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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