Cavatelli in Pepperoni Cream Sauce
By: Import User
Updated: September 22, 2009
Cavatelli in Pepperoni Cream Sauce
4 to 6 servings
1 pound frozen cavatelli pasta
2 (10-3/4-ounce) cans condensed cream of celery soup
1/2 cup milk 2 medium-sized tomatoes, chopped
1 (3-ounce) package sliced pepperoni, each slice cut in half
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon onion powder
1. In a large pot, cook pasta according to package directions; drain and set aside in a colander.
2. In the same pot, combine remaining ingredients and heat over medium-low heat for 10 to 12 minutes, or until bubbling.
3. Return pasta to pot and toss to coat. Heat 2 to 3 more minutes, or until heated through. Serve immediately.
NOTE: This is a great last-minute throw-together – the cavatelli is in your freezer, the soup is in your cupboard, the pepperoni is in your fridge, and the tomatoes are on your counter. In minutes, you've got a super meal!
