Penne Rigate With Meat Sauce Peperonata - cooking recipe

Ingredients

3/4 lb. ground beef
1/2 c. chopped onion
3 1/2 c. (28 oz. can) whole tomatoes, drained and chopped
1 3/4 c. (15 oz. can) tomato sauce
1 tsp. each dried basil and oregano leaves
1/2 tsp. garlic powder
salt and pepper to taste
16 oz. penne rigate (uncooked)
2 Tbsp. grated Parmesan cheese
1 (7 oz.) jar roasted red pepper, drained, chopped or fresh peppers

Preparation

Cook meat and onion.
Drain fat.
Add tomatoes, tomato sauce, red pepper and seasonings.
Heat to boiling.
Reduce heat.
Simmer 10 minutes, uncovered.
Cook pasta according to package; drain. Toss pasta with meat sauce; sprinkle with cheese.