Ingredients:
3/4 lb penne rigate
1/2 lb pepperoni ( Sliced or stick)
2 garlic cloves, minced
1 lb roma tomatoes, seeded ( about 2)
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons parsley, chopped
2 tablespoons parmesan cheese
Directions:
Cook penne until al dente, about 13 minutes.
Cut pepperoni into smaller pieces, saute pepperoni in medium pan until golden. Discard all but 3 tbsp of grease.
Stir in garlic, cook for 30 seconds.
Add tomatoes and cook for 5 minutes.
Reduce heat to low, stir in cream, salt and pepper.
Drain pasta, toss with pepperoni mixture, finish off with the parsley and parmesan cheese.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.