8 oz. Skinner spaghetti, uncooked
1 tbsp. vegetable oil
1/2 c. chopped onion
3 1/2 c. (two 15 oz. cans) prepared chili
Shredded cheddar cheese (optional)

Cook pasta according to package directions, drain. Meanwhile, in large skillet, heat oil. Add onion, cook until onion is tender. Add chili, cook until onion and chili are well blended and thoroughly heated. Season to taste with salt, pepper and chili powder. Serve hot pasta topped with chili sauce, sprinkle with cheddar cheese, if desired. 4 servings.

VARIATION: 1/2 cup chopped green pepper may be added along with chopped onion.

6 ounces Skinner Rigatoni may be substituted for the spaghetti if a short cut pasta is preferred.