Spaghetti Roma
Ingredients
- 1 lb. pkg. spaghetti (I prefer the extra thin)
- 3 qts. water
- 1/2 C. extra virgin olive oil
- 1/2 lb. Italian sausage
- 1 C. chopped yellow onion
- 1/2 C. chopped bell pepper
- 1/2 C. peanut oil
- 2 (1 lb.) cans diced tomatoes
- 1 tsp. garlic powder
- 1 Tbs. Italian seasoning
- 1 tsp. crushed red pepper flakes
Directions
In a large pot, bring 3 qts water to a rolling boil. Add spaghetti; bring to a rolling boil again. Cover and turn off heat. Let set for 15 minutes, then drain and add olive oil. Mix thoroughly. While water is boiling, preheat a large (8" or more) skillet over medium heat. Add peanut oil to the skillet. Remove casing from sausage, break it into small chunks and place it in the skillet. When this is no longer pink inside add onion, bell pepper, garlic powder, Italian seasoning and red pepper flakes. Open tomato cans and add to the skillet, juice and all. Simmer until onion and pepper are no longer crunchy. Add contents of the skillet to the spaghetti. Mix thoroughly. Serve with Parmesan cheese, garlic bread, a green salad and a dry red wine.
