This is a great meaty weeknight pasta sauce courtesy of my great Aunt Gerri. If you use a spicy pepperoni or Italian sausage the leftovers will have a bit of kick.

Prep time – 15 minutes / Cook time – 40 minutes

  • 1 28 ounce can of pureed or crushed San Marzano tomatoes
  • 4 mild Italian sausage links, sliced
  • 3/4 c. diced pepperoni
  • 1 c. sliced mushrooms
  • 1 medium onion chopped fine
  • 3 cloves of garlic, sliced or crushed
  • 1 T. olive oil
  • 3 T. grated pecorino romano cheese
  • 1 t. kosher salt
  • 1/2 t. fresh ground pepper
  • 1/2 t. oregano
  • 1 t. basil
  • 1 T. parsely
  • 1 lb. fettucini
  • Grated parmesan cheese

Heat olive oil in large stock pot. Cook sausage until no longer pink. Add pepperoni, onions, mushrooms, garlic, salt, pepper, oregano, basil, and parsley. Cook until onion is transparent. Add cheese and tomatoes. Stir thoroughly. Bring to a boil and then reduce heat. Let simmer for 30 – 40 minutes. Cook fettucini until tender, but still firm. Put a cup of sauce in the bottom of a serving bowl. Add pasta and sprinkle with grated cheese. Pur remaining sauce over the pasta and toss.