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  • 1 cup macaroni
  • 1/2 pound bulk hot pork sausage
  • 1 (28 ounce) can crushed tomatoes with Italian herbs
  • 2 (14.5 ounce) cans beef broth
  • 1 (4 ounce) package sliced fresh mushrooms
  • 4 tablespoons butter
  • 3 ounces chopped pepperoni
  • onion powder to taste
  • garlic powder to taste
  • black pepper to taste
  • 2 tablespoons grated Parmesan cheese


Bring a large pot of lightly salted water to a boil; add the macaroni and cook until al dente, 8 to 10 minutes; drain.

Crumble the sausage into a large, deep skillet over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes.

Combine the cooked sausage, tomatoes, broth, mushrooms, butter, pepperoni, onion powder, garlic powder, and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked macaroni and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.