Mr. Food: Cavatelli in Pepperoni Cream Sauce

September 22, 2009 11:25:55 AM PDT
How do we know when our pasta is done cooking? The Italian cooking term al dente, which means "to the tooth," is the best way to check pasta for doneness. There should be a slight chewy resistance in the center when we bite into it to test it.-----------------------------------------------------------------------------------------------
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Makes 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!

Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.


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