1 lb. cooked pasta (ziti, shells)
1/2 lb. pepperoni (sliced at deli)
3 lg. bell peppers
1 (15 oz.) jar spaghetti sauce

Cut pepperoni into 1/2 inch strips; cut peppers into 1/2 inch strips; saute together until peppers are just tender, but not soggy. DRAIN. Stir into spaghetti sauce. Heat through. Pour over pasta. Sprinkle generously with grated cheese (Locatelli cheese works best!).