Best Spaghetti Dinner Ever

20 Jun

I’m reinstating this blog…for a third time. Yeah, apparently having a non-purpose blog gives me no reason to waste hours typing away and perfectly formatting a nice, pretty, insightful entry that really no one gives a shit about. That’s why I’ve decided to turn it into a foods blogs. Yes. Foods. Blogs. Imagine Toki saying it, then it makes way more sense.

See when I’m bored, I like to cook. Because it gives me something to do, and other people can enjoy it, and I can experiment, and unlike art, it doesn’t just sit around. Hell, I don’t even care if anyone eats it, I just like to make it and look at it and take pictures, but if someone actually likes it I’m stoked.

I went home and wanted to hang out with Sarita, so we decided to cook and get drunk and be new sisters with each other. She asked me if I had a specialty and I was like, well, spaghetti, but that sounds kinda lame – but she told me that was awesome, so we went to the store and picked up some food and $50 of booze to get us through the night. Yeah…we drank most of it…But this is what came out before we got to tipsy!

Spaghetti with Italian Sausage Meat Sauce and Steamed Asparagus with Butter-Lime Sauce

Spaghetti with Italian Sausage Meat Sauce and Steamed Asparagus with Butter-Lime Sauce

Spaghetti with Italian Sausage Meat Sauce and Steamed Asparagus with Butter-Lime Sauce

Italian Sausage Meat Sauce

Ingredients:

  • 1 can (15 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 3 shallots, diced
  • 5 cloves garlic, put through a garlic press
  • 3 links sweet Italian sausage
  • 1 pinch crushed red pepper
  • 1 handful  fresh basil, roughly chopped
  • 1 handful fresh oregano, roughly chopped
  • 1 tablespoon white sugar
  1. Put the crushed tomatoes in a pot, along with the tablespoon of sugar on low-medium heat.
  2. While that is heating up, start cooking the Italian sausage in another pan. Once some of the fat starts dripping out, toss in the crushed red pepper, shallots and garlic. Cook until Italian sausage is cooked all the way through and shallots and garlic look delicious.
  3. Stir the meat and shallot/garlic pan contents into the tomato sauce, and add half the can of tomato paste and some of the basil and oregano, taste, and add more tomato paste, basil, or oregano to taste. Save some to put on top for garnish!
  4. Don’t forget about your spaghetti noodles! But really, I could eat this sauce by itself, tricking myself into thinking it’s some sort of thick soup. It also works on lasagna!

This works well if you don’t cut the veggies and herbs beforehand, but rather put the tomatoes on the heat, then toss on the meats, and then cut the shallots and press the garlic, because by then, some of the juices will have come out of the meat to cook the shallots and garlic in. The tomato sauce will have already been simmering for a while once you add the meat and shallots to it, and then chop the herbs and toss them in, and everything will be decently simmered and delicious without having to sit around and wait for hours like with dad’s sauce. That’s why there are no times included.

I had never made a sauce so delicious and Bulldog ate two whole heaping plates of it (after we made him wait for 10 minutes while we set up mini photo-shoots around the kitchen/dining room). I thought he only ate fish and chicken! The Italian sausage was way better than ground beef, and the crushed red pepper gave it a little spice. The fresh herbs (from Sarita’s garden!) made it so flavorful, I’m never using dried herbs ever again! Even my parents thought it was amazing!

Fresh oregano changed my life.

I don’t have a recipe for the Steamed Asparagus, Sarita made it, but it was cut in half, steamed, and put into a butter sauce of butter, lime, and pepper in a little saucepan on the stove. The butter sauce wasn’t heavy and gave it just the right amount of flavor, and the lime gave it some tang! Mmm first asparagus adventure.

Now, on to the booze! We got some of this beer made by monks, something that started with an “M” I wanna say, and it was good and alcoholic. Red I think. We also got some Rogue Hazelnut Brown Ale, and it tasted like chocolate. Seriously drinking chocolate. That smooth. We also got some Maker’s Mark, but we’ve all had that.

But best of all I picked up what could be my greatest alcoholic beverage decision ever. Michael’s White Chocolate Irish Cream. AND it was on key special for only $11!!!

I want this to be injected into my veins!

I want this to be injected into my veins!

It was so delicious. I could drink it straight from the bottle, but it would get a little rich and tasted better poured over a couple of ice cubes. They cool it down and break up the richness and take away the alcohol flavor so that it literally tastes like you’re eating a slice of chocolate birthday cake with a scoop of Blue Bell. It’s FANTASTIC. Go buy some. SERIOUSLY. It will be the best decision of your life.

That’s it! First blog done. Ninight!

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2 Responses to “Best Spaghetti Dinner Ever”

  1. Rodney October 1, 2010 at 7:21 pm #

    Can you let me know where you got that bottle of Michael’s White Chocolate Irish Cream. I would like to get it for my store but I can not find who the distributor is.

    • katiecupcakes January 23, 2011 at 6:09 pm #

      I got it from Spec’s, which is THE liquor store in Houston. This is a bit late, I haven’t check this in months as you can tell, but hope that offers a bit of insight if you haven’t found out anything else about it!

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