Spaghetti

This spaghetti recipe seems like a no-brainer, but if you've never had it this way, give it a try.

Ingredients:

olive oil
16 oz package spaghetti
4 lb 3 oz jar Prego Traditional spaghetti sauce
2 small cans sliced black olives
2 lb bulk Italian sausage
1 large green pepper, diced
1 large purple onion, diced
6 cloves garlic, sliced
1 lb baby portobello mushrooms, cleaned and sliced
dried oregano
kosher salt
cracked pepper
8 oz wedge fresh Parmesan cheese, grated

Directions:

Take out 2 Dutch ovens (one for sauce, one for pasta)

In Dutch oven for sauce, saute purple onion and green pepper in olive oil. Sprinkle with kosher salt while sauteing. When veggies just start to soften, add garlic and saute until garlic is lightly toasted. Transfer to Dutch oven for pasta.

In Dutch oven for sauce, saute sliced baby portobello mushrooms in olive oil. Sprinkle with kosher salt while sauteing. Saute until juice from mushrooms is evaporated. Transfer to Dutch oven for pasta.

In Dutch oven for sauce, brown bulk Italian sausage (use small amount of olive oil, if necessary).

Transfer veggies from Dutch oven for pasta to Dutch oven for sauce with browned meat. Add Prego and stir. Add 1 T dried oregano, and 1 teaspoon cracked black pepper. Stir. Add 2 cans sliced black olives, drained. Stir.

Slowly simmer sauce for one-half hour. Wipe out Dutch oven for pasta and start water for pasta. Cook pasta according to package directions for al dente (remember to salt pasta water). Drain pasta. Toss with enough sauce to coat thoroughly. Serve with freshly grated Parmesan cheese.

This recipe will serve 4 with enough sauce left over to make baked mostaccioli the next night.

1 - 2 lb hot Italian sausage can be substituted for a spicy alternative.

Save the rind from the Parmesan in a plastic sandwich bag and toss into the next recipe where you want to add a rich depth of cheese flavor. The rind will keep in the fridge for two weeks and up to two months in the freezer.

We accompany this recipe with a simple spinach salad and Italian dressing, and garlic bread strong enough to knock a buzzard off a shit wagon. Don't forget a bottle of Chianti (you can always make a candle holder out of it).

Finish with spumoni ice cream.

The Andy Griffith Show, "Dinner At Eight," original airdate January 9, 1967:
http://www.youtube.com/watch?v=0o0B8zeogjA