Pepperoni Penne

Name: Pepperoni Penne
Ingredients: 3/4 lb penne rigate; 1/2 lb pepperoni (Sliced or stick); 2 garlic cloves, minced; 1 lb roma tomato, seeded (about 2); 1 cup light cream; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons parsley, chopped; 2 tablespoons parmesan cheese

9 ingredients

6 steps

Ingredients

3/4 lb penne rigate
1/2 lb pepperoni (Sliced or stick)
2 garlic cloves, minced
1 lb roma tomato, seeded (about 2)
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons parsley, chopped
2 tablespoons parmesan cheese

Directions

1

Cook penne until al dente, about 13 minutes.
2

Cut pepperoni into smaller pieces, saute pepperoni in medium pan until golden. Discard all but 3 tbsp of grease.
3

Stir in garlic, cook for 30 seconds.
4

Add tomatoes and cook for 5 minutes.
5

Reduce heat to low, stir in cream, salt and pepper.
6

Drain pasta, toss with pepperoni mixture, finish off with the parsley and parmesan cheese.