| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Spaghetti |
| 1 |
c |
Chopped onion |
| 1 |
tb |
Vegetable oil |
| 1/3 |
c |
Chopped sliced pepperoni |
| 3/4 |
c |
Frozen peas; thawed |
| 2 |
tb |
Minced flat-leafed parsley leaves |
| 2 |
tb |
Freshly grated Parmesan cheese; or to taste |
INSTRUCTIONS
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 1/3 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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