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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 teaspoon(s) basil |
2 tablespoon(s) butter |
3/4 cup(s) chopped onion |
coarsely ground black pepper to taste |
3 tablespoon(s) grated parmesan cheese |
1/2 teaspoon(s) oregano |
4 ounce(s) pepperoni, sliced |
8 ounce(s) rotini |
4 ounce(s) shredded mozzarella cheese |
2 can(s) tomato sauce (8oz) |
1 can(s) tomatoes (14oz) |
1 teaspoon(s) worcestershire sauce |
Directions:
1. Cook pasta according to package instructions, al dente. Drain.
2. Preheat oven to 350.
3. In a large, heavy-bottomed saucepan, cook pepperoni over medium heat for 3 or 4 minutes or until lightly browned. Remove from pan and discard. In the fat remaining in the pan cook onion for 2 or 3 minutes or until soft. Add tomatoes (breaking them up with a spoon), tomato sauce, Worcestershire sauce, oregano, basil and a few grinds of pepper. Bring to a boil and simmer uncovered for about 10 minutes. Stir occasionally.
4. Put the butter in the hot pasta pan and swirl it until it melts. Add pasta and toss until well coated. Add Parmesan and toss again to coat. Place pasta in a 6-cup shallow casserole. Pour sauce over pasta, top with mozzarella. Bake at 350 for 25 to 30 minutes or until heated through, bubbling at the sides, and the mozzarella is melted.
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