Skip to main content

Sausage & Spinach Spaghetti, A Staple

 

Three days have gone by since a new meal has been made, I figured I'd go for broke and add a fourth day.  Why not, right?

After three days of eating during travel, there is nothing better than coming home to a favorite cooked meal.  Italian sausage and spinach (and sometimes canned mushroom) spaghetti fits the bill.  It is easy to make, filling, and appeases all table counterparts.  The sauce is usually a garlic red pepper marinara style, the noodles are always regular thickness, good old white noodles, and there is always a meat.  Nothing whole wheat, nothing fancy, nothing but the staples.

Ingredients:
One box spaghetti
Three links of Italian sausage (two spicy and one regular or two spicy and one sweet is preferred)
Tablespoon of butter
Half yellow onion, diced
Tablespoon garlic, minced
Teaspoon of basil, marjoram
1/3 bag frozen spinach
24 oz garlic & red pepper pasta sauce
Red pepper flakes
Salt & Pepper
Shredded Parm

Instructions:
To large dutch oven, add sausages removed from casings and brown until almost crispy.  Drain on towel.  Wipe out grease.  Add butter and onions and cook until translucent scrapping meat bits off bottom.  Add garlic, basil, marjoram, spinach and cook until spinach is dry.  Add sauce and sausage back, cook for 30 minutes.  Adjust seasonings (red pepper, salt, pepper) to taste.

Boil pasta in heavily salted water to al dente.  Drain well, set aside.

When sauce is ready, add pasta and toss till well coated.

Scaled for Likability: Great
If I could eat burgers for breakfast, lunch, and dinner, then the table counterpart could eat spaghetti for breakfast, lunch, and dinner.  Worse, it doesn't even have to the this most fantastic spaghetti, it could literally be regular spaghetti noodles and a jar sauce.  No additives, no frills, no fuss.  Whatever, to each their own.

This spaghetti is still the best and when a table counterpart asks for spaghetti this is what is being requested.  When I say we are having a new spaghetti this bar to exceed.  It is the best of the best.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Parker Potato Folds

Last weeks Should Have Bread Rolls  sent me on a mission. A mission for smooth in texture, puffy with some weight, slight chewy dinner rolls. What I found when searching for dinner rolls was a recipe for lemon bread pudding staring Parker House rolls as the base. Never have I eaten, seen, heard about Parker House rolls. Apparently, Parker House rolls have a cult following.  After reading several sites noting slight differences in ingredients, King Arthur Baking recipe was used because it contained potato flakes and came with a great step by step photo blog. Dinner rolls for dinner and dinner rolls for dessert tomorrow. Perfect, perfect. Modifications Made: None.  Bread making skills are still lacking. Scaled for Likability: Good One day bread will be produced at this table that is county blue fair award winning.  Until then, lots of dense, under or over risen, too chewy, lacking fluffy bread and bread rolls will be consumed.  These Parker House rolls were very tasty just not made corr