Ingredients
1 medium onion, chopped1 large green pepper, chopped1 cup sliced fresh mushrooms1 tablespoon olive oil2 cans (15 ounces each) tomato sauce2 cans (14-1/2 ounces each) stewed tomatoes, chopped2 bay leaves1 tablespoon sugar1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon fennel seed, crushed1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper1 package (8 ounces) sliced pepperoni, quartered4 cups uncooked ziti or bow tie pasta1/2 cup grated Parmesan cheese1-1/2 cups shredded part-skim mozzarella cheese
Preparation
In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender.
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.
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.
