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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