Pasta With Pepperoni, Pepperoncini And Roasted Peppers - cooking recipe

Ingredients

12 oz. penne or tubular pasta
8 oz. thinly sliced pepperoni
1 (7 oz.) jar roasted red peppers, drained and coarsely chopped
1 c. heavy cream
1/2 tsp. leaf rosemary, crumbled
1/2 c. small pepperoncini
3 1/2 c. boiling water
1 c. grated Romano or Parmesan cheese

Preparation

Arrange pasta in 10-inch skillet, sprinkle with rosemary, layer on pepperoni, pepperoncini and roasted red peppers.
Pour boiling water over contents of skillet.
Cover, bringing to full boil, cook briskly over medium high heat or until pasta is firm but tender.
Stir in cream and grated cheese, reheat and serve immediately.