Categories: Pasta

Ingredients

• 1 1/2 tsp olive oil
• 1 lb. spicy Italian sausage, removed from casings
• 1 onion, quartered
• 1/2 bell pepper, cut into a few pieces
• 2 garlic cloves, peeled
• 1/2 tsp black pepper
• 1/8 tsp salt
• 8 oz. fresh mushrooms, halved if large
• 3 oz. pepperoni (from a stick)
• 14.5 oz. can stewed tomatoes with juices
• 6 oz. can tomato paste
• 1/4 cup chopped fresh basil
• 1 lb. rigatoni
• Grated Parmesan

Directions

1. Put a large pot of salted water on a boil. Heat oil in a deep 12-inch skillet over medium heat. Cook sausage, stirring and breaking up any large pieces, until cooked through but not browned, about 5 minutes.

2. Pulse onion, bell pepper, and garlic in a food processor until finely chopped. Add to skillet along with black pepper and salt and cook over medium heat, stirring, until vegetables are soft, about 4 minutes.

3. Fit processor with slicing disk and use it to slice mushrooms. Add to sausage mixture and cook, stirring, until most liquid has evaporated, 7-8 minutes. Pour off excess fat.

4. Slice pepperoni in processor. Stir into skillet along with tomatoes, tomato paste, and 2 tbsp. basil. Simmer, stirring occasionally, until thickened, about 10 minutes.

5. Meanwhile, cook pasta in boiling water until al dente and drain well.

6. Stir pasta into sauce and cook, stirring, until well combined and heated through, about 1 minute. Sprinkle with remaining 1 tbsp. basil and cheese.

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