Best Spaghetti With Pepperoni Peas And Browned Onions Recipes

PEPPERONI PASTA

Pepperoni Pasta image

I found this recipe in a cookbook from my mother's sorority. For a fun look, substitute half of the rotini with wagon wheel pasta.-Carol Buckman, Colony, Kansas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
3-1/2 cups spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 package (3-1/2 ounces) sliced pepperoni
8 ounces uncooked spiral pasta, wagon wheel pasta or pastas of your choice
1 cup shredded part-skim mozzarella cheese
1 cup shredded provolone cheese
Grated Parmesan cheese

Steps:

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. , In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 372 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 992mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

THREE-PEPPER AND ONION SPAGHETTI

Three-Pepper and Onion Spaghetti image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seeds, 1/2 palmful
1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
1 large onion or red onion, quartered lengthwise and thinly sliced
3 to 4 garlic cloves, chopped
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 (28-ounce) can crushed Italian tomatoes
2 tablespoons butter, cut into small pieces
Grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, shredded or torn

Steps:

Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

SPAGHETTI WITH PEPPERONI, PEAS, AND BROWNED ONIONS

Spaghetti with Pepperoni, Peas, and Browned Onions image

Categories Onion Pasta Pork Side Quick & Easy Pea Spring Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/2 pound spaghetti
1 cup chopped onion
1 tablespoon vegetable oil
1/3 cup chopped sliced pepperoni
3/4 cup frozen peas, thawed
2 tablespoons minced flat-leafed parsley leaves
2 tablespoons freshly grated Parmesan cheese, or to taste

Steps:

In a large saucepan of salted boiling water boil spaghetti until al dente.
While spaghetti is cooking, in 10- to 12-inch skillet sauté onion in oil over moderately high heat, stirring, until golden. Add pepperoni and peas and sauté, 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.