Rigatoni with Pizza Accents recipe

8 servings

1 (16 ounce) package rigatoni pasta

2 pounds Italian sausage

2 onions, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 pound fresh mushrooms, sliced

2 (14.5 ounce) cans stewed tomatoes, undrained

2 (6 ounce) cans tomato paste

3 1/2 ounces sliced pepperoni sausage

1 tablespoon chopped fresh basil

1/2 pound diced pepperoni

salt and ground black pepper to taste

Cook rigatoni pasta in a large pot of boiling salted water until al dente.

Drain well.

Set aside.

In a large skillet, fry sausage until cooked through but not brown.

Add chopped onions and minced garlic.

Stir and cook until soft.

Add sliced mushrooms and cook about 5 minutes.

Add chopped green pepper and cook slowly until soft.

Drain off any excess fat.

Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni.

Bring to a boil.

Reduce heat and add cooked rigatoni noodles.

Season with salt and pepper to taste.

Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.