Three Pepper Pasta

• 1 (12 ounce) box rigatoni pasta, penne or 1 (12 ounce) boxany other tubular pasta
• 12 tablespoon rosemary, crumbled
• 6 ounces thinly sliced pepperoni
• 0.5 (12 ounce) jar pepperoncini peppers
• 1 (7 ounce) jarof rosted red peppers, drained and coarsly chopped
• 3 12 cups boiling water
• 12 cup heavy cream
• 12 cup grated parmesan-romano cheese mix

1. Place pasta, rosemary, roasted red peppers, and pepperoncinis in a large pot.
2. Pour boiling water over all and cover.
3. Cook over med heat until most of the water is absorbed.
4. Stir in the pepperoni, cream and cheese.
5. Cool over low heat until heated thoroughly.

rigatoni pasta, rosemary, pepperoni, pepperoncini peppers, red peppers, boiling water, heavy cream, parmesanromano cheese

Taken from www.food.com/recipe/three-pepper-pasta-371025 (may not work)