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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.

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

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.

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