I cannot think of a recipe I prepare more inconsistently than a pot of spaghetti, yet it is the comfort food of choice when Michael and Paige come home. The recipe is so simple that when Sam and I want spaghetti, he’s in charge of cooking that night.
Prepare a 1 lb package — unless you have a 12 oz package or a 20 oz package — of whole wheat spaghetti or linguine to the directions on the box. Meanwhile, brown a pound of Italian sausage (turkey, pork, no brand preference, but often buy Owens). Pour off any excess grease before adding a jar of spaghetti sauce (we have no brand preference and often buy whatever is on sale — when Emeril’s Vodka sauce was being discontinued, we ate like kings) and heat until its bubbling. At this point, I have been known to add the last of a leftover can of tomatoes or half a zucchini chopped really fine. You get the drift. Drain the noodles and stir them in. Serve with lots of grated parmesan on top.
Somehow it turns out the same every time.