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Pepperoni Pasta |
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Serves: 4 Print this Recipe8 ounces spaghetti 1 cup onions chopped 2 tablespoons vegetable oil 1 15-ounce can tomato sauce 1 3 1/2-ounce package pepperoni sliced, halved 1 4-ounce jar pimiento sliced, drained 1 teaspoon oregano 1 teaspoon basil dried basil leaves, crushed 1/2 teaspoon garlic powder 1 teaspoon sugar Parmesan cheese Grated Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Cook spaghetti according to package directions; drain, return to pot, cover and keep warm if necessary. Meanwhile, in a 10-inch skillet over medium-high heat, sauté onion in oil for 3 to 5 minutes or until beginning to soften. Stir in tomato sauce, pepperoni, pimiento, oregano, basil, garlic powder and sugar. Reduce heat to medium and simmer for 5 minutes to blend flavors. Place drained spaghetti in a large serving dish. Spoon sauce over; toss if desired. Serve with Parmesan cheese. Pepperoni Pasta is from the Cook'n Deluxe collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Apple-Spiced Ham And Yams Baked Eggs Hollandaise Basic Omelet Beans And Biscuits Beef-Caper Patties Cantonese Fried Rice Caribbean Skillet Carol's Lemonade Chicken Cheese And Herb Fondue Chicken In Plum Sauce Chili Tortilla Stack Country Chicken Breasts Crab And Pasta Primavera Creamed Eggs Supreme Deep-Dish Mexican Pizza Dixie Shrimp And Rice Eggs Olé Elegant Chicken Sauté Flank Steak With Dill Cream German-Style Calves Liver King Crab Sauté Linguini With White Clam Sauce Mandarin Turkey Mexican Shells Mushroom Omelet Topping Old Bay Codcakes Oriental Omelet Topping Oriental Turkey Patties Oven Fish Dinner Pasta Italiano Pasta Twists Gorgonzola Pepperoni Pasta Rigatoni Florentine Salmon Newburg With Asparagus Sauerkraut And Frankfurters Shrimp De Jonghe Sicilian Medley Skewered Pork Saté Sloppy Toms Spanish Omelet Spinach Scramble Vegetarian Omelet Zucchini Frittata |
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