Creamy Pepperoni Ziti

This recipe calls for two sauces – a red tomato sauce and a cream sauce. I can say this is my favorite pasta and the ultimate comfort food.

Ingredients:

500 g./1 lb. 2oz. ziti or tube pasta
½ cup Parmesan cheese, grated

For the red sauce:

1 onion, finely chopped
2 cans (425 g./15 oz. each) peeled tomatoes, finely chopped with their juice
3 garlic cloves, crushed
4 tablespoons olive oil
A dash dried thyme
1 teaspoon salt

For the cream sauce:

1 tablespoon butter
100 g./3.5 oz. pepperoni
1 onion, finely chopped
1 cup mushrooms of your choice
1 cup heavy cream
A pinch salt

Directions:

Cook the pasta following package directions and drain.

For the red sauce:

Place the olive oil in a skillet over medium heat and sauté the onion and garlic until tender.
Add the tomato sauce with its juice and stir for 30 seconds.
Season with dried thyme and salt. Reduce the heat to low, cover the pot, and simmer for 5 minutes.
Using a blender, blend and set aside.

For the cream sauce:

Sauté the onion with butter in a skillet over medium heat for 1 minute. Dice the pepperoni, add to the onion and stir for 2 minutes. Add the sliced mushrooms and stir for 1 minute. Pour in the heavy cream, season with salt, and bring to a boil. Simmer for 1 minute.

Mix the red sauce with the cream sauce and whisk over medium heat for 1 minute.
Add the cooked pasta to the sauce.
Transfer to a large serving dish. Sprinkle Parmesan cheese on top and serve immediately.