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Pepperoni Spaghetti Sauce
1/2 stick pepperoni, skinned and thinly sliced
1 (6 ounce) can tomato paste
2 tablespoon olive oil
1 clove garlic
Sauté garlic in olive oil until limp. Discard and cool oil.
Add pepperoni and slowly allow to fry. Watch as pepperoni burns easily. Cool.
Add tomato paste mixed with 1 1/2 cans water. If too thick, add a spoonful or two more water. No other seasonings are necessary. Simmer while spaghetti cooks.
Pour over 1 pound cooked spaghetti.