I haven’t cooked in weeks! You can imagine what my kitchen pantry and freezer and refrigerator looked like when hubby and I came home from the hospital. My mom had been staying over with our son, taking care of him and of the house and the animals….but still, there wasn’t much in the house to prepare a meal with.
I ran to the grocery store without a list – always a scary thing – and just started flinging things into the cart. My memory told me that I had a jar of Prego spaghetti sauce at home – it was supposed to have been for something – don’t ask me what – so I decided to fix it up for supper.
1 pound Johnsonville Italian Sausage
1 container (8 ounces) of fresh mushrooms
1/2 yellow onion, diced
2 tbsp. basil
2 tbsp. oregano
2 bay leaves
2 tbsp. white sugar
Dash of salt
1/2 pound Barilla Spaghetti
Pour in the spaghetti sauce carefully, because it could splatter.Cover and simmer on low for about 10 minutes, allowing the spices to blend. Taste and adjust your seasonings. My husband sometimes tells me I don’t use enough oregano or basil. Last night, he didn’t say anything negative about this sauce!
Boil the spaghetti in lots of hot, salted water; I used my Fasta Pasta Microwave Pasta Cooker. It only takes about 13 minutes to prepare enough spaghetti for the three of us. If not for the pasta cooker, it would take a LONG TIME for an entire pot of salted water to boil, so I really like my pasta cooker.
Serve with Parmesan cheese and hot, buttery garlic bread.Delicious!Oh, and one more thought before I go…about those mushrooms…I hear people on television and read blogs and websites warning about washing mushrooms – that instead of washing them by dunking them in water, you should “brush” them clean or wipe them clean with a wet paper towel because otherwise, they’ll “soak” up water. Yesterday after I dunked and washed and sliced my mushrooms, I was remembering Alton Brown’s “Good Eats”, and how one night he did an experiment PROVING that mushrooms do NOT soak up any water, no matter how long they sit in water….and look what I found: The Fungal Gourmet transcript, courtesy of The Good Eats Fan Page! It’s amazing what you can find when you search high and low 🙂
I’ve been blogging about cooking now for a few months and have shared tons of “before” and “during” pictures but today while I was making my own creation: spaghetti with Italian sausage and fresh mushrooms, I didn’t click any pics. Instead, I present to you, after the spaghetti supper. First off, our table, which thankfully had been pretty much cleared off:
I’m the first to admit that I’m a messy cook. My husband has been telling me for 26 years that I need to “clean up as I cook” but somehow I just can’t do that. Now, here we have what’s left of my spaghetti sauce:
It was so good! I’m going to pop this container into the fridge once it cools off and use it in a couple of days. I was thinking of buying some fresh mozzarella and baking some of it with either penne pasta or something similar. Suggestions? Finally, here’s the crock pot that the sauce cooked in all day:
I have no idea where this recipe came from! I had it typewritten, stuck in my recipe drawer. It’s so simple, I wasn’t even sure that anyone would like it. My son and I loved it! Poor husband isn’t feeling well tonight, so he skipped supper.
I did a search for Spaghetti Valhalla but can’t find anything – so who knows where this came from!
One pound of mild Italian sausage
8 ounces of spaghetti
2 cups sharp cheddar cheese
8 ounces of tomato sauce
1/2 cup water
Preheat oven to 350 degrees F.
Brown the sausage.
Shred the cheese while the spaghetti cooks.
Spray 11 x 7 casserole dish with PAM. Drain spaghetti and plop it into the casserole dish. Top with cheddar.
Drain sausage and place on top of spaghetti and cheese.
Pour the tomato sauce on top of the sausage and then pour the water on top of everything.
It looked like it needed more cheese.
Pop it into the oven for 35 minutes until bubbly and hot. Remove and let it cool for 5 minutes before slicing into squares.
I’ve been wanting to try polenta for the longest time, so the other day while I was bebopping around the store, I found a package in the pasta aisle and grabbed it. Here’s what I made with it: Italian sausage, peppers and polenta.
1 pound sweet Italian sausage
1 sweet red pepper
1 sweet yellow pepper
1 16 oz. package of Polenta
Slice up the Italian sausage and fry in large skillet, on medium high heat.
Slice up peppers. Here’s a trick I learned about slicing up peppers: slice off the top and then the bottom. Slice one side open and then remove the pith carefully with a paring knife. Then you can dice or slice the rest up all nice and pretty.
Meanwhile, put a few tablespoons of olive oil in a separate skillet and heat on medium high heat. Add polenta and allow to brown on both sides.
Lower heat on sausage and add about 1/4 cup of water. Scrape bottom of pan and get all the good stuff mixed up and it will make its own broth.
It was really delicious!