Spaghetti with Pepperoni, Peas, and Browned Onions

• 1/2 pound spaghetti
• 1 cup chopped onion
• 1 tablespoon vegetable oil
• 1/3 cup chopped sliced pepperoni
• 3/4 cup frozen peas, thawed
• 2 tablespoons minced flat-leafed parsley leaves
• 2 tablespoons freshly grated Parmesan cheese, or to taste

1. In a large saucepan of salted boiling water boil spaghetti until al dente.
2. While spaghetti is cooking, in 10- to 12-inch skillet saute onion in oil over moderately high heat, stirring, until golden.
3. Add pepperoni and peas and saute, stirring, 1 minute.
4. Reserve 1/3 cup pasta cooking water and drain spaghetti.
5. To pepperoni mixture add spaghetti, parsley, and reserved cooking water and cook over low heat, tossing, 1 minute.
6. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

spaghetti, onion, vegetable oil, pepperoni, frozen peas, flatleafed parsley, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-pepperoni-peas-and-browned-onions-11518 (may not work)