Pepperoni ‘N’ Tomato Pasta

• 1 medium onion, chopped
• 1 large green pepper, chopped
• 1 cup sliced fresh mushrooms
• 1 tablespoon olive oil
• 2 cans (15 ounces each) tomato sauce
• 2 cans (14-1/2 ounces each) stewed tomatoes, chopped
• 2 bay leaves
• 1 tablespoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 package (8 ounces) sliced pepperoni, quartered
• 4 cups uncooked ziti or bow tie pasta
• 1/2 cup grated Parmesan cheese
• 1-1/2 cups shredded part-skim mozzarella cheese

1. In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender.
2. Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes.
3. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.

onion, green pepper, mushrooms, olive oil, tomato sauce, tomatoes, bay leaves, sugar, basil, oregano, fennel, red pepper, pepper, pepperoni, pasta, parmesan cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/pepperoni-n-tomato-pasta/ (may not work)