Pepperoni Pasta
Ingredients
- 1 tablespoons olive oil
- 1 teaspoon crushed garlic
- 3 oz pepperoni chopped
- 1 16 oz box corn macaroni
- 1 12 oz jar Marinara Sauce
- 1 15 oz can Margaret Holmes Butter Peas; drained
- 2 teaspoons dried parsley
- Parmesan cheese for serving
Instructions
- Heat oil in a small skillet and add garlic and mini pepperoni.
- Fry, stirring frequently, for 2 minutes.
- Boil macaroni according to box directions.
- Drain water and return to pot along with marinara sauce and butter pea; stir well. Mix in the garlic/pepperoni and parsley.
- Divide between 4 warmed bowls and serve with Parmesan cheese and crunch bread & butter, if desired.