Sunday, January 11, 2015

Recipe: Spaghetti for One

Cover Photo
¼ of small onion or 1 small shallot, diced
Garlic cloves (3-4 medium or 5-7 small), minced
1 mini sweet pepper or ¼ of large, seeded & diced
(I also use chopped carrot, zucchini, any vegetable really, just add when adding the pepper in the recipe)
4 oz turkey sausage or ground beef
8 oz can tomato sauce
½ c diced tomatoes & juice (from 14.5 can, I use the entire can)
½ tsp Italian seasonings
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
½ tsp basil (I don’t use)
1/8 to 1/4 poultry seasoning
1/8 tsp red pepper flakes, optional
Fresh cracked pepper (I use mixed peppercorns), about 5-7 grinds
1 whole bay leaf
½ c hot water
1 ¼ tsp beef bouillon*
1/4 teaspoon lemon juice
2 oz spaghetti pasta
Kosher Salt
Sauté onion, garlic, peppers & any other vegetables you are using in about 1 teaspoon of olive oil until translucent & tender, about 5 minutes.  Remove from pan & set aside.
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Add turkey sausage to skillet & cook through.  Just before done, add ¼ teaspoon of each of the above seasonings, a 1/8 teaspoon of the poultry seasoning & a pinch of red pepper flakes if using.  When cooked through, add onion mixture back in.
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Add tomato sauce & diced tomatoes.  Add an additional ¼ teaspoon of above seasonings, 1/8 teaspoon of poultry seasoning & another small pinch of red pepper flakes.  Add in bay leaf.  Bring just to boiling over medium-high heat.  Reduce heat to low & simmer about 30 minutes, stirring occasionally.
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While sauce is simmering, add bouillon to hot water & stir to dissolve; set aside.
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At the end of the simmer time, taste sauce & adjust seasonings 1/8 to ¼ of a teaspoon at a time to adjust to your desired taste.  Add bouillon & lemon juice to sauce; stir to incorporate.  Set stove to lowest setting & simmer 1-3 hours, stirring occasionally.  The longer it simmers, the deeper the flavors of the finished sauce.
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About 10 minutes before sauce is done, heat a pot of water to boiling; add pasta & cook until done, about 7 minutes.  Drain & return to pan.  For an even deeper flavor, you can add additional bouillon to the pasta water before adding the pasta, but this is optional.
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Remove bay leaf, discard.  Take one final taste test & adjust if needed.  You probably won’t need the salt, but if using, add at this time (the bouillon is high in salt; I don’t add any due to this).
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Pour sauce over pasta; stir to combine & serve hot.  I like to serve with green beans, a green salad & a loaf of fresh crusty French bread or homemade bread.
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* use vegetable bouillon and eliminate the meat for a vegetarian option.

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