Name: Spagettironi
Yield: 4
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

Vermicelli noodles and marinara sauce but instead of meatballs this recipe uses big chunks of pepperoni. Word of warning, big pieces of pepperoni has a spicier kick than you might imagine.

DifficultyBeginner

Vermicelli noodles and marinara sauce but instead of meatballs this recipe uses big chunks of pepperoni.

Yields4 Servings

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

1

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.

2

Cook pasta by the directions on the box. Place pasta on a plate and top with spaghetti sauce. Serve with garlic bread.

CategoryBeef, Entree, Pasta, PorkTags#crock-pot

Ingredients