April 6, 2014
Delicate vermicelli noodles swimming in rich marinara sauce with generous chunks of spicy pepperoni
Delicate vermicelli noodles swimming in rich marinara sauce with generous chunks of spicy pepperoni
Ingredients
vermicilli pasta
1 bottle Prego tomato sauce
1 package Hormel pepperoni
3 cloves minced garlic
1 bay leaf
¼ cup onion
¼ cup bell pepper
¼ cup sliced mushrooms
1 Tablespoon olive oil
1 Tablespoon fresh basil or 2 tablespoons dried
1 teaspoon oregano
Salt and pepper to taste
Directions
Put Prego, bay leaf, basil, and oregano in slow cooker on high. Cut Pepperoni into 1/2 inch cubes then add to crock pot. In a skillet on med heat sauté garlic, onions, green pepper, and mushrooms in oil until onions become transparent. Add to crock pot. Salt and pepper to taste. Cook four 2 hours or until the pepperoni is cooked through. You want the pepperoni to become softer.
Cook pasta by the directions on the box. Place pasta on a plate and top with spaghetti sauce. Serve with garlic bread.
April 1, 2014
This was the first recipe I learned how to make.