1 lb. celentani pasta (bowties, penne rigate, shells, ziti would work as well)
1 28 oz. can crushed tomatoes
1/2-3/4 cup red wine
2-3 tbsp. dried minced onion
2 tsp. Italian seasoning
1 tsp. garlic garlic powder
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. fennel and rosemary
1/2 tsp. sugar
4 slices provolone cheese
20-30 slices pepperoni
Preheat oven to 400 degrees. Prepare pasta according to directions. Drain pasta and pour into baking dish and toss with a little olive oil. In pasta pot, add tomatoes, wine, herbs and spices. Bring to a rolling boil, cover and simmer for 10 minutes. Then add half the sauce to the pasta and mix well, pour the remaining sauce over the noodles, top with cheese and pepperoni. Place casserole in oven and bake for ten minutes or until cheese browns.
Serves 4-6 as a hearty entree or 6-8 as a side dish.
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