Ingredients
One stick of pepperoni sliced and diced
2 large cans of crushed tomatoes
4 or 5 cloves of garlic diced
1 tablespoon of sugar
1/4 cup of Bertolli Olive Oil
Salt and red crushed pepper to taste
Grated good quality Italian parmesan or romano cheese
1 pound of penne pasta
Preparation
Heat olive oil in large saute pan; add diced pepperoni and saute; add diced garlic and continue sauteeing until garlic begins to cook, but be careful not to brown; add tomatoes, sugar, salt and pepper. Simmer over a low flame for approximately 30-45 minutes. In the meanwhile cook the pasta until al dente; drain pasta and then add to the simmering sauce, making sure to stir well and coat the pasta with sauce. Transfer to serving platter and then add grated Italian cheese if desired.
