Ingredients

1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or

cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated armigiano!"eggiano cheese# a couple of handfuls
$andful parsley# %nely chopped
1/2 cup sliced pepperoni# cut into thin strips
2 tablespoons e&tra!virgin olive oil# 2 turns of the pan
1 green or red bell pepper# seeded# 'uartered and thinly sliced
1 onion# 'uartered then thinly sliced
2 cloves garlic# sliced
12 crimini mushrooms (baby portabellos)# thinly sliced
Blac( pepper
1 (2)!ounces) can crushed tomatoes
*/+ pound fresh mo,,arella# thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper -a(es
.oaf of crusty bread
Directions
reheat broiler/
Bring a pot of water to a boil# add pasta and salt the water/
0hile the water boils combine ricotta# armigiano# parsley and pepperoni in a
large bowl and reserve/
$eat a large s(illet over medium heat with e&tra!virgin olive oil# 2 turns of the
pan/ 0hen the oil is hot# add the peppers# onions# garlic and mushrooms/ Saute
1 to ) minutes until tender and mushrooms are dar(/ Season the vegetables
with salt and pepper/ Stir in tomatoes and reduce heat to low/
2dd a ladle of starchy coo(ing water to the ricotta 3ust before you drain the
pasta/ 4rain pasta then toss with ricotta and pepperoni mi&ture/ our pasta into
a ba(ing dish and top evenly with peppers# onion and mushroom sauce/ 5op
with a layer of mo,,arella# oregano and red pepper -a(es/ lace under hot
broiler and melt cheese until golden and bubbly/ "emove and serve with crusty
bread/