Creamy Capsicum and Salami Pasta

• 1 tablespoon oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 100g salami or pepperoni
• 1 red capsicum, sliced
• 250ml PHILADELPHIA Original Cream For Cooking
• black pepper, to taste
• 1/4 cup chopped parsley
• 1/4 cup shredded Parmesan cheese
• 400g rigatoni, cooked, drained and kept warm

1. HEAT the oil in a large saucepan and saute the onion and garlic for 3 minutes.
2. Add the capsicum and cook for 2 minutes before adding the pepperoni and cooking another minute.
3. Reduce the heat, stir in the PHILLY, pepper, parsley and Parmesan and cook for 2 minutes.
4. TOSS thorough the pasta and heat a further 2 minutes or until well heated then spoon into pasta bowls.
5. Serve immediately.

oil, onion, clove garlic, pepperoni, red, philadelphia original cream, black pepper, parsley, parmesan cheese, rigatoni

Taken from www.kraftrecipes.com/recipes/creamy-capsicum-salami-pasta-116592.aspx (may not work)