Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 pkg Anna Mezzi Rigatoni (1 lb)
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 lb Italian Sausage Links, chopped, casing removed
- 1 can Cento Mushroom Stems Pieces (8 oz), drained
- 1 Yellow Onion, chopped
- 2 cloves Bellino Whole Garlic Cloves, finely chopped
- ¼ cup Cento Jumbo Pitted Black Olives, drained and chopped
- ½ jar Cento Sweet Sliced Pepper Strips (12 fl oz), drained
- 2 cans Cento Pizza Sauce (15 oz)
- 1 tsp Cento Italian Seasoning
- 2 cups Mozzarella Cheese
- 1 cup Pepperoni, half chopped and half for topping
Directions
Preheat oven to 375°F. Cook pasta half the recommended cook time on the packaging. In a large skillet, heat olive oil, over medium heat. Add sausage and cook for about 2 minutes. Then add onions, peppers, mushrooms, chopped pepperoni, garlic, and salt. Cook until sausage is brown and onions translucent, about 7 to 10 minutes. Once cooked, add pizza sauce, mix everything together, and bring to a simmer. Add sauce mixture to cooked pasta, mix to combine. In a medium (11âu20ac x 6âu20ac x 2âu20ac) casserole dish, add your pasta and sauce mixture, and spread evenly. Top with cheese, pepperoni, olives, and Italian seasoning. Cover with tin foil, and bake for 20 minutes. Remove tin foil and bake for additional 5 minutes or until pepperoni is crispy. Serve 4-6.
