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Categories:
rigatoni pasta rosemary pepperoni pepperoncini peppers red peppers boiling water heavy cream ParmesanRomano cheese
Viewed: 72 - Published at: a year agoIngredients
- 1 (12 ounce) box rigatoni pasta, penne or 1 (12 ounce) boxany other tubular pasta
- 12 tablespoon rosemary, crumbled
- 6 ounces thinly sliced pepperoni
- 0.5 (12 ounce) jar pepperoncini peppers
- 1 (7 ounce) jarof rosted red peppers, drained and coarsly chopped
- 3 12 cups boiling water
- 12 cup heavy cream
- 12 cup grated parmesan-romano cheese mix
Method
- Place pasta, rosemary, roasted red peppers, and pepperoncinis in a large pot.
- Pour boiling water over all and cover.
- Cook over med heat until most of the water is absorbed.
- Stir in the pepperoni, cream and cheese.
- Cool over low heat until heated thoroughly.
