Rigatoni with Pizza Accents

Name: Rigatoni with Pizza Accents
Yield: 8
Ingredients: 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; 3.5 ounces sliced pepperoni sausage; 1 tablespoon chopped fresh basil; 0.5 pound diced pepperoni; salt and ground black pepper to taste

Recipe by Barb Tucker from allrecipes.com

Dinner

Ingredients

8 servings

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1 (16 ounce) package rigatoni pasta
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2 pounds Italian sausage
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2 onions, chopped
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2 cloves garlic, minced
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1 green bell pepper, chopped
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1 pound fresh mushrooms, sliced

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2 (14.5 ounce) cans stewed tomatoes, undrained
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2 (6 ounce) cans tomato paste
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3.5 ounces sliced pepperoni sausage
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1 tablespoon chopped fresh basil
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0.5 pound diced pepperoni
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salt and ground black pepper to taste

Instructions

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.