Tuesday, March 1, 2011

Buttered Spaghetti Topped with Sweet Italian Sausage and Sauteed Veggies

I mistakenly left the chicken in the freezer all day yesterday. That led to what turned out to be a fantastic dinner. No leftovers this time.

Ingredients & Prices
3 Links Sweet Italian Sausage, peeled and broken - $1.35
1 Clove Garlic, Minced - $0.05
2 Green Onions, Sliced - $0.17 (on sale priced at $1.00 for 12)
1/4 lb. Sliced Mushrooms - $0.85
1 Vine Tomato - $0.55
3/4 lbs. Spaghetti - $0.59
4 T Butter - $0.32
3 T Olive Oil - $0.44 
Total Cost of Meal (2 adults, 1 child): $4.32

Prepare all of the veggies first. Then heat a nonstick skillet. Once you can feel the heat when placing your hand about 4 inches from it, add the Olive Oil. Heat until nice and shiny and spread it around. Add the onions and cook for a moment. Toss in the mushrooms.

Shake 'em around a bit until brown. Sprinkle in the minced garlic and lower heat. Move around a lot once the garlic is in. It's okay to burn the onions but not the garlic. Your tomato should be in big chunks. Add those in, now.

Give everything enough space. I now wish I had added some spinach about this time, but I didn't. You should. It needs more green, and the spinach would add a ton of flavor. Cook until tomatoes are softened, but not mushy. Move veggies to a bowl to wait.
Cook the sausage in the same pot. Put the water on to boil, now, as well.
Break up the sausage as you cook into small bits (around 3 cm in diameter).

When the water boils, add some salt to taste and put in your spaghetti noodles. Do not break them. Please? Your sausage should be about browned by now, so return veggies to warm up, on low heat, covered.
When the spaghetti is finished (al dente Perfection!), toss in the Butter and mix about until melted. 
Place spaghetti in bowl, followed by sausage/veggie mixture. Add parm. cheese and/or red pepper flakes for added happiness. Enjoy!

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