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
-
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.
-
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.
-
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.
-
Slice pepperoni in processor. Stir into skillet along with tomatoes, tomato paste, and 2 tbsp. basil. Simmer, stirring occasionally, until thickened, about 10 minutes.
-
Meanwhile, cook pasta in boiling water until al dente and drain well.
-
Stir pasta into sauce and cook, stirring, until well combined and heated through, about 1 minute. Sprinkle with remaining 1 tbsp. basil and cheese.