Title: Pepperoni Pasta*
Categories: Pasta Main
Yield: 4 Servings
| 1 | lb | Fettucine or Spaghetti |
| 1/4 | c | Olive or Vegetable Oil |
| 1 | lg | Onion;sliced |
| 2 | x | Garlic; minced |
| 1/2 | lb | Pepperoni, sliced thin |
| 2 | x | Green peppers;sliced |
| 1 | lb | Canned toamtoes |
| 1 | ts | Oregano |
| 1/2 | ts | Salt |
| | | Grated Pramesan Cheese |
1. Cook the pasta according to directions. 2. Meanwhile, heat oil in a
skillet over medium heat and add onion, garlic, pepperoni and peppers. Cook
5 minutes, stirring often. Add tomatoes, oregano and salt. Cover and cook 5
minutes longer, stirring a few times. Uncover during the last minute to
thicken the sauce slightly. 3. Drain the pasta and serve with the sauce.
Sprinkle with Parmesan cheese. Serve with a large green salad and garlic
bread. Eileen Lamparelli