Recipe from Taste Of Home magazine.
Ingredients
1 Medium Onion, Chopped
1 Large Green Pepper, Chopped
1 cup sliced fresh mushroom
1 tbsp. Olive oil
1 tbsp. Olive oil
2 cans (15 oz. each) tomato sauce
2 cans (14 ½ oz. each) stewed tomatoes, chopped
2 bay leaves
1 tbsp. sugar
2 cans (14 ½ oz. each) stewed tomatoes, chopped
2 bay leaves
1 tbsp. sugar
½ tsp. basil
½ tsp. oregano
½ tsp. oregano
½ tsp. fennel seed, crushed
½ tsp. crushed red pepper flakes
½ tsp. crushed red pepper flakes
¼ tsp. pepper
1 package (8 oz) sliced pepperoni, quartered
4 cups uncooked ziti or bow pasta
1 package (8 oz) sliced pepperoni, quartered
4 cups uncooked ziti or bow pasta
½ cup grated parmesan cheese
1 ½ cups shredded mozzarella cheese
Directions
1. Sautee onion, green pepper and mushroom in oil until tender.
2. Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings, bring to boil. Stir in the pepperoni, reduce heat, simmer, uncovered for 15 mins.
3. Meanwhile, cook pasta according to directions and drain. Discard the bay leaves from the sauce, stir in parmesan cheese, pour over pasta, toss to coat and sprinkle with mozzarella cheese.
2. Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings, bring to boil. Stir in the pepperoni, reduce heat, simmer, uncovered for 15 mins.
3. Meanwhile, cook pasta according to directions and drain. Discard the bay leaves from the sauce, stir in parmesan cheese, pour over pasta, toss to coat and sprinkle with mozzarella cheese.
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