Rigatoni con Pepperoni

Submitted by Molly Rees

This is a recipe from a good cook on my mission and my family loves it.

3 cloves garlic (crushed)
1 small onion (diced)
2 TB olive oil
2 ripe tomatoes (diced)
1/2 pound pepperoni
1 Cup whipping cream
1 pound rigatoni (I used bowtie because it's my favorite)
Parmesan cheese grated for topping
Salt and pepper to taste

• Boil water for pasta and cook while making sauce. Heat frying pan and saute onion and garlic in olive oil just until clear. Cook garlic on top of onion so it does not burn.


• Add pepperoni then tomatoes. Cook down about 3 minutes. Add cream, salt and pepper.


• Toss with cooked pasta. Top with cheese.