Rigatoni alla Pepperoni

Submitted by MichaelC

(Rigatoni with Pepperoni or Pepperoni with Pasta)



Ingredients

 * container of Claro's sliced pepperoni. Use a good pepperoni, avoid crappy brands like those at the regular grocery stores.
 * 2 heaping tbpsn fennel seeds
 * 1 large onion
 * 3-4 garlic
 * 4 regular sized cans of S&W Italian recipe ready tomatoes (NOT stewed) or 2 of the large cans of the same
 * Whipping cream


 * Pasta: rigatoni, penne, or other pasta that will hold the sauce. Recommend not using long noodle pastas (spaghetti, linguine, etc...).

Preparation
Crush fennel seeds

chop onion

Directions
Sauté pepperoni about 5 minutes in un-greased pan until it releases it's own grease. Sop up or drain some or all of the released grease w/paper towels.

Finely chop onion and garlic. Add chopped onion, garlic & (must be done now) fennel seeds. Sauté about 8-10 minutes until translucent/soft. Add the canned tomatoes including juice and cook on medium for about 10-15 minutes. Lower flame to simmer and add about 1/2 cup of whipping cream (or whatever looks good to you). Add black pepper.

The pepperoni has quite a bit of salt, so little or no salt is necessary in this recipe. A little when sweating the onion perhaps.

Best served immediately.