Rigatoni with Pizza Accents

• 1 (16 ounce) package rigatoni pasta
• 2 pounds Italian sausage
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 pound fresh mushrooms, sliced
• 2 (14.5 ounce) cans stewed tomatoes, undrained
• 2 (6 ounce) cans tomato paste
• 3 1/2 ounces sliced pepperoni sausage
• 1 tablespoon chopped fresh basil
• 1/2 pound diced pepperoni
• salt and ground black pepper to taste

1. Cook rigatoni pasta in a large pot of boiling salted water until al dente.
2. Drain well.
3. Set aside.
4. In a large skillet, fry sausage until cooked through but not brown.
5. Add chopped onions and minced garlic.
6. Stir and cook until soft.
7. Add sliced mushrooms and cook about 5 minutes.
8. Add chopped green pepper and cook slowly until soft.
9. Drain off any excess fat.
10. Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni.
11. Bring to a boil.
12. Reduce heat and add cooked rigatoni noodles.
13. Season with salt and pepper to taste.
14. Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

rigatoni pasta, italian sausage, onions, garlic, green bell pepper, mushrooms, tomatoes, tomato paste, pepperoni sausage, fresh basil, pepperoni, salt

Taken from allrecipes.com/recipe/rigatoni-with-pizza-accents/ (may not work)