Tuesday, October 7, 2014


I have been meaning and meaning to share my (OK, Cara's) spaghetti recipe, but I couldn't find the word(s) to say what made it so damn good.  That changed today.

Tiff and I were discussing a recipe she found and made, but was disappointed with because it was super bland.  It was then that I realized what made this spaghetti so special - that it is far from bland and full of flavor.

Without further ado.

Ingredients for sauce (because I trust you can boil water and cook spaghetti noodles):

- 1 lb. mild pork sausage (or hot if you are feeling fancy)
- 1 green pepper, diced
- 1 can spaghetti sauce (our preference is Ragu's Chunky Tomato, Garlic & Onion)
- Optional: small can of tomato paste


1) Brown pork sausage
2) Stir in diced green pepper
3) Add spaghetti sauce and stir
4) If you desire a thicker sauce, add in tomato paste

In addition to the tomato paste, Cara also taught me a trick with boiling the noodles.  She said to put a little vegetable or olive oil and some salt into the water before boiling to help keep the noodles from sticking together.  This probably isn't news to most, but it was to me and it's made a big difference.

Let me know if you try making this and what you think.  Enjoy!

Take Luck,

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