Wednesday, April 26, 2006

What I Am Making For Supper

Italian Sausage Spaghetti


1 lb Italian Sausage $3.00
1 big ass onion 30 cents
1 can of spagetti sauce- my favorite is Chef Boyardee but since it skyrocketed in price I just add a bit of sugar to the other kinds. $1.00
1 can of mushrooms 70 cents
Oregano and Garlic powder to taste pennies
1.5- 2 lbs Spaghetti $1.oo

Total cost $6.70 or $ 1.34 per serving

Optional but not Available Tonite:

Green Peppers
Fresh or Canned Tomatoes
Red Peppers
Fresh Garlic
Any colorful veggie that cooks beautifully.

Add as much as you like.

To Make The Sauce:

In a cast iron frying pan set to medium high , put in sausage that you have cut into bite sized pieces, and put in a bit of water. Cover and boil. This gets the icky fat out and it also makes it cook faster. Spoon or drain the water out. The sausage will be ready when it is whitey pinkish and not brighty pinkish.

Put the Pasta water on to boil here.

Then, add the chopped onion and let them become transparent, and add other fresh veggies at this point too. Turn down the heat to 2 on a ten point scale. Add the mushrooms, and the sauce and spices. Cover and let simmer - occasionally stir. About twenty minutes works well- can be longer if you have the time.

Make the pasta- Drain and put into a large bowl . Drizzle with olive oil and toss so that the pasta does not stick.

When sauce is fully cooked, put on top of pasta.

Sprinkle with Parmesan, Cheddar or Mozza cheese.

Serves 3 giant children and two adults. With no leftovers.

Serve with garlic bread, salad, vegetables on the side, or make dessert and enjoy that.


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