Pepperoni Penne - cooking recipe

Ingredients

3/4 lb penne rigate
1/2 lb pepperoni (Sliced or stick)
2 garlic cloves, minced
1 lb roma tomato, seeded (about 2)
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons parsley, chopped
2 tablespoons parmesan cheese

Preparation

Cook penne until al dente, about 13 minutes.
Cut pepperoni into smaller pieces, saute pepperoni in medium pan until golden. Discard all but 3 tbsp of grease.
Stir in garlic, cook for 30 seconds.
Add tomatoes and cook for 5 minutes.
Reduce heat to low, stir in cream, salt and pepper.
Drain pasta, toss with pepperoni mixture, finish off with the parsley and parmesan cheese.