Cook pasta as directed; keep warm.
Melt butter in skillet, stir in cream and spices. Cook about 5 minutes over med-high heat until slightly thickened.
Stir in Parmesan cheese and pepperoni.
Add pasta, mix well to coat.
Bring a pot of lightly salted water to a boil.
Add Bow Tie Pasta and cook for 8 to 10 minutes or all dente; drain.
While pasta is boiling, brown pepperoni in skillet until crisp on both sides and place on paper towels to absorb the grease.
Toss pasta with pepperoni, italian dressing, parmesian cheese and italian seasoning.
Chop broccoli into bite size pieces and place into boiling water for about 2 minutes just until it turns bright green. Don't cook all the way.
Drain broccoli and set aside.
Bring rotini to a boil.
While rotini is boiling, chop the tomato, cheese, and pepperoni sticks.
Drain pasta and place into a large serving bowl.
Add pepperoni, broccoli, cheese, black olives and tomatoes.
Mix in the Italian dressing to desired texture and taste.
Sprinkle with Supreme Salad seasoning.
Chill in fridge.
Cook pasta.
Heat oil over medium heat, add onion, garlic, pepperoni and peppers and cook 5 minutes.
Add tomatoes, oregano and salt; cook 5 minutes, stirring occasionally.
Uncover during the last minute to thicken sauce.
Drain pasta and serve with sauce.
Sprinkle with cheese.
In a 3-1/2 or 4-quart crock pot, combine the meatballs, pizza sauce, tomatoes, broth, onion, tomato paste, mushrooms, cayenne and garlic.
Cover and cook on LOW for 8 to 10 hours or on HI for 4 to 5 hours.
Stir in pepperoni.
Serve over hot cooked pasta. Servings may be sprinkled with mozzarella cheese, if desired.
Cook and drain pasta; set aside, keeping warm.
In a large skillet melt margarine; saute mushrooms and pepperoni. Drain off fat.
Stir in spinach till wilted, about 1 minute.
Add pasta, basil and lemon juice with 1/2 of the cheese.
Toss together and serve sprinkled with remaining cheese.
Boil pasta and in the last few minutes of cooking add broccoli.
Drain pasta and broccoli.
Put in a bowl and add all ingredients besides cheese.
Top pasta with cheese and chill if desired.
Make pasta sauce as directed, (I use Knorr Parma Rosa).
Boil 1 pkg gnocchi.
Add can of cheddar cheese soup to sauce.
Add 1/2 can milk (instead of whole can as directed on label) to sauce.
Add diced pepperoni.
Stir until well mixed.
Enjoy.
Mix ingredients in a mixing bowl.
Transfer to a casserole dish.
Top with a few slices of pepperoni, shredded cheese, and parmesan cheese (optional).
Bake on 350 for 30 minutes.
Cook pasta according to package directions; drain and place in a large bowl. Add the mushroom, pepperoni, green pepper and onion. Stir in the spaghetti sauce, tomato sauce, tomato paste, and cheddar cheese; mix well.
Transfer to a greased 3-quart baking dish. Cover and bake at 350F for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted.
Brown hamburger, onion and pepper; drain.
Add pepperoni, tomato sauce, spaghetti sauce mix and mushrooms; mix well and heat.
Cook pasta; drain and add to hamburger mixture.
Heat until bubbly.
Shred or thinly slice the cheeses.
Place 1/2 hamburger mixture in 9 x 13-inch pan.
Sprinkle 1/2 cheese over the hamburger mixture.
Repeat.
Bake at 350\u00b0 for 30 minutes. Excellent with salad and garlic bread.
Cook rotini pasta according to package directions.
Drain and rinse the pasta in cold water.
Add the rest of the ingredients; mix and refrigerate.
Basic Pasta Recipe: Start with the flour - measure
Cook pasta in salted water until a la dente stage. Drain well.
Cut cucumber, leaving portion of peeling on for color. Cut grape tomatoes in fourths.
In a large bowl, mix drained pasta and remaining ingredients. Marinate for at least 5 hours in refrigerate for flavors to blend.
Enjoy!
Cook the pasta. Rinse with cold water and drain. Mix the pasta with all of the remaining ingredients. Refrigerate for 1 hour.
Saute onion, garlic, green pepper, and pepperoni in oil in a skillet for 5 minutes.
Add tomatoes, oregano, and salt.
Cover and cook 5 minutes, stirring occasionally.
Uncover and cook 1 minute to thicken.
Spoon sauce over spaghetti and sprinkle with parmesan cheese.
Boil noodles until done. Bake pepperoni until slightly crisp, cut in halves. Finely chop cucumber, tomatoes, onion, bell pepper, broccoli, cauliflower, apple, and celery. Add 1 tbsp. Salad Supreme Seasoning. Add 1 tbsp. Real Bacon Bits. Add 8 oz. Italian Dressing. Chill in refrigerator. Stir and serve.
Cook pasta according to package directions.
Cook spaghetti; drain. Add vegetables, pepperoni, seasoning and croutons. Pour salad dressing over this and toss to coat well.
edium heat. Add salt and pasta. Bring to boil. Cook for