Pizza Pasta

Ingredients:

8 oz uncooked corkscrew pasta
2 cups chicken broth
14 oz can diced or crushed tomatoes
1/2 cup heavy cream
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices (if using regular, cut into fourths)
shredded parmesan cheese (optional, to taste)

Directions:

  Add pasta, broth, tomatoes and heavy cream into a large pot (I used my 3 quart dutch oven which was the perfect size). Bring to a boil, stirring a few times to mix all ingredients and keep pasta from sticking to the bottom. Keep lid slightly open and cook at a medium boil for about 10 minutes or until noodles are ready, checking and stirring occasionally. Most of the liquid should have evaporated. If it still seems watery, remove lid and let pasta continue to cook for a few minutes, letting most of the liquid evaporate.