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Prep Time: 10 Minutes Cook Time: 19 Minutes |
Ready In: 29 Minutes Servings: 6 |
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I got this recipe from the back of a spaghetti box. One time, I made it as is. The next time, I added our family favorites to suit our own tastes. The family liked it much better, although they did like it as is.....just not as much! It is easily tailored to suit anybody's tastes and easy to make. We love canadian bacon and pepperoni so it was a pretty safe bet that we would like this recipe. Also, it is a nice change from regular old spaghetti. Ingredients:
16 ounces mission spaghetti (golden grain or any brand you like) |
6 ounces pepperoni, cut into thin strips |
10 ounces canadian bacon, cut into thin strips |
3 cups canned whole tomatoes, undrained |
3/4 tablespoon garlic powder or 1 1/2 tablespoons minced garlic |
1 1/2 tablespoons crushed red pepper flakes |
1/2 teaspoon black pepper |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1/3 cup grated parmesan cheese |
1/2 cup chopped onion |
1/2 cup chopped celery |
8 button mushrooms, chopped |
1 cup sliced black olives |
1 3/4 cups chopped green peppers |
Directions:
1. Cook pasta and drain.
2. Meanwhile, in a large preheated skillet, saute pepperoni, canadian bacon, green pepper, mushrooms, celery, onion, olives and tomatoes (including juice) breaking up the tomatoes with spoon.
3. Mix in garlic and spices and simmer on low for about 6 minutes.
4. Toss in cooked pasta.
5. Sprinkle with parmesan cheese (the kind you grate) and let sit on low until cheese melts (about 5 minutes).
6. Serve hot with a green salad and garlic bread.
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