- 1/4 pound spaghetti
- 1/3 cup finely chopped sliced pepperoni
- 1/3 cup finely chopped red bell pepper
- 1/2 cup chopped onion
- 1/4 cup freshly grated Parmesan
- 1/2 cup thinly sliced scallion
- 2 garlic cloves, minced
- 1 large egg, beaten lightly
- 1 teaspoon vegetable oil
sour cream as an accompaniment
In a large saucepan of boiling salted water cook the spaghetti until it is al dente and drain it well. While the spaghetti is cooking, sauté the pepperoni, red bell pepper and onion until softened. In a bowl toss together the cooked pepperoni, the onion, the bell pepper, the parmesan cheese, the garlic, and salt and pepper to taste. Add the egg and toss the spaghetti with the mixture, mixing well.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2 teaspoon of the oil over moderate heat until it is hot but not smoking, add half the spaghetti mixture, pressing it evenly, and cook the spaghetti cake for 3 minutes, or until the underside is golden. Turn the spaghetti cake, cook it for 3 minutes more, or until the underside is golden, and transfer it to a plate. Make a second spaghetti cake in the same manner with the remaining 1/2 teaspoon oil and spaghetti mixture and transfer it to another plate. Spoon a dollop of the sour cream onto each spaghetti cake and sprinkle with the sliced scallions.