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Pasta with Pepperoni 


     1 16-oz. package of shells, bow ties, or rigatoni
     1 chopped onion
     1 14.5-oz can diced tomatoes
     1/4 cup heavy cream
     1 clove garlic, crushed
     2 T. olive oil
     8 oz. thinnly sliced pepperoni
     1/2 cup grated parmesan cheese
     salt and pepper to taste 


     1. Cook pasta al dente.
     2. Saute onion and garlic in olive oil.
     3. Add tomatoes and pepperoni.
     4. Cook down slightly, about 5 minutes or more.
     5. Add cream, salt and pepper to taste.
     6. Cook long enough to heat thoroughly.
     7. Add cheese and sauce to pasta, toss and serve. 

This recipe may be copied for personal use.  Commercial use requires permission of the author.