2 c. dry wagon wheel, fiori, or similar pasta (6 oz.)
1 can italian-style stewed tomatoes, undrained
1/3 c. tomato paste (1/2 of a 6oz. can)
¼ c. red wine (or grape juice)
1 tsp. dried basil
1 tsp. sugar
8 oz. sausage
½ c. chopped onion
¼ c. chopped green pepper
½ c. chopped pepperoni (1/2 of a 3.5oz. pkg.)
1 c. shredded mozzarella cheese
Cook pasta following package directions. Drain, cover, and keep warm. (A little olive oil will prevent pasta from sticking to itself.) In a blender or food processor combine tomatoes, tomato paste, grape juice, basil, and sugar. Process till smooth. Pour into a large bowl and set aside. In a large skillet cook sausage, onion, and green pepper. Drain fat. Add sausage mixture and pepperoni to tomato sauce. Stir. Add in the cooked pasta. Stir together. Place mixture in an 8x8 pan. Sprinkle generously with mozzarella. Cover with tin foil and bake at 375° until cheese is melted.
