Pasta with the Works

By MKMILLION

From an old Prego cookbook

Ingredients

• 1/2 cup thinly sliced pepperoni
• 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 2 cups Prego® Fresh Mushroom Italian Sauce or Traditional Italian Sauce
• 1/3 cup pitted ripe olive, cut in half (optional)
• 4 cups corkscrew-shaped pasta, cooked and drained
• 4 ounces shredded mozzarella cheese (about 1 cup)
• Grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Cook the pepperoni and pepper in a 10-inch skillet over medium heat until pepper is tender-crisp, stirring often.

Stir the sauce and olives in the skillet and heat to a boil. Reduce the heat to low. Cover and cook over low heat for 10 minutes.

Stir the pasta and mozzarella cheese in the skillet. Serve with the Parmesan cheese.