6 ounces spaghetti sauce
8 ounces tomatoes
2 pounds fresh mushrooms, sliced
1 small onion, chopped
3 cups chopped red bell pepper
1 1/2 cups minced red bell pepper
1 teaspoon garlic powder
1 dash hot pepper sauce
salt and pepper to taste
1 (13 ounce) can full fat ranch-style beans, drained into a cola
1 (5 ounce) can tomato paste
1 tablespoon olive oil
1 egg white
10 ounces salami
2 tablespoons Italian seasoning
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Approximately 1 cup leftover pasta should be topped normally with sauce.
In a large skillet over medium heat, brown the vegetables. Stir in mushrooms, onion, bell pepper, garlic powder, hot pepper sauce and salt and pepper. Salt and pepper, to taste, with or without flour. Reduce heat to medium, and cook 10 minutes or until pasta is just cooked. Cut pasta into 1 1/2 inch balls and place in a dish. Broil with remaining sauce to pack-out.