Spaghetti

As I am sure Ihave mentioned before, probably several times, I love to cook especially when the weather is cooler.  Yesterday being the first day of fall, came in just as it should.  It started off a wonderful summer day yet by mid afternoon a cold front had blown in and the weather shifted much cooler.  A stiff north breeze made it seem all that much colder.  Of course this immediately put me into the mood, so for dinner I prepared one of Vince's favorites Spaghetti. 

I love the aromas this meal puts through the air... Garlic, Oregano, Rosemary and they are just a few.  Of course my sauce starts first, as I love to let it simmer for as long as possible.  Start to brown a pound of suasage.  I know many people prefere beef, yet to me sausage gives it a bit more of a spicy taste.  As that is browning, I add chopped onions, any peppers I may have (green, red, yellow whatever), and a few cloves of garlic.  Seasonings of salt,

pepper, oregano, thyme,  and parsley are also added while the meat is browning.  I then add about 2 cups of sliced fresh mushrooms. Add a small splash of olive oil, about a Tablespoon or so.  You may not necessarily need it but it gives a wonderful hint of taste.   When the meat has cooked thoroughly, I then add my sauce.  I am all about easy so... I use a jar of good sphaghetti sauce, 1 can of diced tomatoes, and a small can of tomato paste.  On the top I place a fresh sprig of Rosemary.  It is wonderful to have my own herbs growing outdoors where I can just go and pick them when I wish.  The difference of fresh is wonderful.  Cover and let simmer on low while you prepare the rest of the meal and enjoy the wonderful aroma.

Next of course are the noodles.  While boiling your water, add salt, pepper, 2-3 crushed

garlic, olive oil, oregano, & parsley.  Place your noodles in when the water comes to a good boil.  It seems everyone likes their noodles a different consistency... Yet I remember an old woman once told me the way to check for doneness is to take a couple noodles and throw them at the wall.. If they stick they are done.. Now I dont necessarily do that yet I found her method quite funny.  Strain the noodles in a colandar.  Much of the herbs added eariler will cling to them giving that much more flavor and appearance to the finished product.  The olive oil also helps to keep them from sticking.

Of course no spaghetti dinner would be complete without garlic toast.  Slice up a small loaf

of french bread and place on a cookie sheet.  In a small bowl combine:  olive oil, pepper, sesame seeds, 1 Tablespoon butter, and 1-2 crushed garlic cloves.   Microwave this briefly just to melt the butter .  Spread on both sides of cut bread and broil in oven until lightly brown.  Turn as needed.  The rest... well that is simple... sit down and enjoy.  Needless to say it was an enjoyable dinner and just the right meal to start off our Fall season. 

The weather this morning is cloudy and a cool 56... I may just have to bake a little.. I did promise my son a goodie box in the mail.... Enjoy your day.