This rather unusual recipe piqued my interest because it gives you the basic formula for making one pot pasta. Saute the Italian sausage, toss in uncooked spaghetti, water and sauce and in 20 minutes the pasta is tender and perfectly coated. I added the layer of cheese and onions during the last few minutes of cooking but you could eliminate that step altogether or substitute with other toppings you like. You could even use ground beef or frozen meatballs in place of the sausage. I browned the sausage in my 12 inch oven over a full spread of coals then once I added the pasta and liquid, covered the pot with enough coals to keep it at a steady simmer, around 18-20. After a few minutes be sure to give it a stir to keep the pasta from clumping together. Definitely a kid friendly meal this could be made even simpler for camping by adding a can of mushrooms in place of the sausage. Just remember, a jar of sauce, a half pound of spaghetti torn into pieces and a cup and a half of water and you'll always have the makings of a hearty, home style dinner.
Skillet Spaghetti Pizza
1 pound bulk Italian sausage
1 tablespoon minced garlic
1/2 pound uncooked thin spaghetti, broken into 2-inch lengths
1 jar (26 ounces) spaghetti sauce
1-1/2 cups water
1-2 cups shredded Mozzarella cheese
1/2 cup diced green bell pepper
1-1/3 cups French's French Fried Onions
Lightly oil or spray a 12 inch dutch oven.
Cook sausage and garlic over a full compliment of coals until browned, stirring frequently; drain.
Stir in uncooked spaghetti, spaghetti sauce and water. Cover and simmer for 15-20 minutes or until spaghetti is cooked, stirring occasionally.
Top spaghetti mixture with cheese, bell pepper and French Fried Onions; cover and cook for 5 more minutes or until cheese has melted. Serves 4-5.
Substitute other pizza toppings such as mushrooms, eggplant, olives or pepperoni for green bell pepper.
|Add pasta, sauce and water to browned sausage and garlic|
Liddy, you picked another winner. Great recipe. Once again no complaints from the kids! Easy to cook and delivers in the taste department. I didn't add the green pepper on top, but in hindsight would recommend it. Used 2 cups mozzarella on top. My only other suggestion to future cookers of this would be if you only get a 24oz jar of spaghetti sauce (at the store I went to they only had 24 oz jars of Prego, Ragu, and Newman's Own) add a bit more than 1 3/4 cups of water. It did take my noodles about 33 minutes to cook. The french fried onions give it a nice little crispy crunch and compliment the soft noodles. Thanks!--K.C.ReplyDelete
Thank you for letting us know how you liked the recipe! LiddyReplyDelete
this is the only way I make spaghetti now! I throw it all in my dutch oven and bake it or cook over a campfire and it turns out wonderful!ReplyDelete