Tuesday, January 11, 2011

Scrumptious Spaghetti

Sour, watery tomato sauce bleeding all over overcooked noodles should be banned from American society. Try this spaghetti recipe for a change!

My photos made my spaghetti look like shiny
plastic, but it still looks better than bleeding tomato sauce.

  • sea shell pasta
  • 1 pound of spicy, Italian sausage*
  • four cloves of garlic minced
  • three carrots peeled and chopped
  • three zucchini peeled and chopped
  • 1/2 cup wine**
  • 1 large can of spaghetti sauce (~15-20 oz.)

The ingredients above yield at least eight servings. It's perfect for making on a Saturday, freezing half, enjoying it over the week, and they defrosting the other half a few weeks later and enjoying it again!
*This is clutch.
**This isn't clutch. I'm not sure if it does anything to the taste, but it sure makes the recipe look fancier.


  • Begin cooking your pasta.
  • Brown the garlic and sausage. You don't need any oil to do this, the sausage should produce enough.
  • Add carrots and zucchini. Brown some more.
  • Add wine.
  • Add all of spaghetti sauce. Bring it too a simmer.
  • Feel free to add more fun things like oregano, garlic powder, pepper, fresh basil...
  • Serve over pasta and enjoy!

Everything all browned and ready for the wine & tomato sauce.

P.S. This is one of the first recipes I invented. And by "invented," I mean that I didn't use a recipe card, though I think my mom has made spaghetti very similar to this before me.
P.P.S. As always, recipes are merely guidelines. Change anything above and enjoy the variety!

P.P.S. I peeled the carrots so ferociously that I confused my thumb with a
carrot and peeled the top layer of  my fingernail.

1 comment:

  1. When you open your restaurant, can I get a discount? =)


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