Spaghetti with pepperoni, peas, and browned onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Spaghetti |
| 1 | cup | Chopped onion |
| 1 | tablespoon | Vegetable oil |
| ⅓ | cup | Chopped sliced pepperoni |
| ¾ | cup | Frozen peas; thawed |
| 2 | tablespoons | Minced flat-leafed parsley leaves |
| 2 | tablespoons | Freshly grated Parmesan cheese; or to taste |
Directions
In a large saucepan of salted boiling water boil spaghetti until al dente.
While spaghetti is cooking, in 10- to 12-inch skillet saute onion in oil over moderately high heat, stirring, until golden. Add pepperoni and peas and saute, stirring, 1 minute.
Reserve ⅓ cup pasta cooking water and drain spaghetti. To pepperoni mixture add spaghetti, parsley, and reserved cooking water and cook over low heat, tossing, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.
Serves 2.
Gourmet March 1994
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Converted by MM_Buster v2.0l.