½ lb pepperoni  (stick or from deli sliced 1/8” thick)

2 cloves garlic, minced

1 lb tomatoes, about 2 peeled, seeded and chopped (2 cups)

   (I used 4-5 plum tomatoes and didn’t peel them)

1 cup light cream (half and half)

½ tsp. Salt

¼ tsp fresh-ground black pepper

3 Tbsp chopped fresh parsley

   Grated Parmesan cheese, for serving

1.      In a large pot of boiling, salted water, cook the penne rigate until just done,

about 13 minutes.

2.      Meanwhile, cut the pepperoni length-wise into quarters and then crosswise

into slices about 1/8 inch thick.  In a medium frying pan, saute’ the pepperoni over moderately high heat until golden, about 2 minutes.  Discard all but 3 tablespoons of the fat.

3.      Stir the garlic into the pan and cook 30 seconds.  Add the tomatoes and cook

for 5 minutes.  Reduce the heat to low.  Stir in the cream, salt and pepper and simmer 1 minute.

            4.  Drain the pasta.  Toss with the sauce and parsley.  Serve with Parmesan cheese.