White Spaghetti


This recipe is spaghetti covered with a lightly seasoned white sauce containing chunks of bratwurst, green pepper and onion instead of a traditional tomato sauce. It turned out surprisingly good; the male half of the household had two large helpings. The demon kitten even begged for some.

The recipe is the result of a weeklong migraine and starvation. The male cannot cook (that is okay, he has other talents) and I’m bored to death with fast food. I also needed to use up a green pepper lurking in the frig.

I had intended to add minced garlic but between the migraine and the constant need to remove the curious kitten from the counter I simply forgot it. He discovered the kitchen counters last week, oh joy! The next time I make this recipe I will add the garlic.

The recipe makes approximately four servings.

Ingredients

  • 8 oz. of dry spaghetti or other pasta
  • 2 cooked bratwursts, sliced
  • 1 large green pepper, cleaned and chopped
  • ½ cup of chopped onion
  • 3 tablespoons of vegetable or olive oil
  • 2 cups of water (for the sauce)
  • 2 teaspoons of good chicken bullion (I use Knor)
  • Mustard to taste
  • Paprika to taste
  • Worcestershire sauce to taste
  • 1/3 cup of flour, use more if needed
  • Salt and black pepper to taste

Directions

Put the cooking oil in a large sauce pan and turn the burner on medium high. Cut the cooked meat into thin slices. Wash the green pepper, clean out the seeds and membrane, chop into pieces. Chop about ½ cup of white onion. Add the meat and vegetables to the hot oil. Add salt and pepper. Stir and sauté until the vegetables are almost tender. Remove the pan from the heat. Sprinkle the flour over the meat and vegetables, contently stirring and add enough flour to soak up the cooking oil. Return the pan to the stove and stir and cook over medium heat a few minutes to cook out the raw taste of the flour. Add the water a cup at a time, stirring constantly. Add the bullion and other seasonings. Taste and adjust the seasonings. Cook

over medium heat until the sauce is as thick as you want. I made it fairly thick. Remove the pan of sauce from heat and set aside.

Using a large pot, bring water and salt to a boil then add the spaghetti. Cook the spaghetti until it is almost done. Drain and return the spaghetti to the large pan. Add the cream sauce to the spaghetti and toss to combine. Cook over medium heat until bubbly.

Serve with grated Parmesan cheese.

Notes

Other leftover cooked meats can be used. It would be good with pork or chicken.

Any vegetables could be added.

If you add garlic, add it when you sauté the meat and vegetables in the oil.

The sauce is a simple cream sauce and any of your favorite seasonings can be used.

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food History, Lunch, Main Dishes, Pasta, Recipes, Vegetables and tagged , , , , , , , . Bookmark the permalink.

4 Responses to White Spaghetti

  1. sybaritica says:

    I might try this with some nice spicy Italian sausage we have. The mustard is an interesting addition.

  2. lessandragr says:

    This sounds SO good – and easy to fix!

  3. I like easy. Since there are only two of us this recipe is great because we can have it for more than one meal. While I love to cook there are days when I simply don’t feel like it. Days when I’ve been curled up with a good book.

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