Well, that and there’s spicy sausages in it (love!). However, times were not always so good. Way-back-when, our spaghetti goo was depressingly sausage-deficient. There were a few buried under the mass of noodles, but we all had to compete to be the first one to serve ourselves in order to get enough sausages.
Why didn’t we end this dark age by simply adding more sausages, you ask? Well, we did! And now, not only is our spaghetti goo no longer sausage-deficient, but we don’t have to use caveman manners.
First, it’s obviously mostly made up of spaghetti (and, now, sausages). Theeeeen we pour in lots of cheese, mix it up, and BAM! the spaghetti gets gooey. It’s spaghetti goo!
I’m not going to lie, my mom actually did most of the grunt work when we made this spaghetti goo. I just waltzed in, stirred some vegetables, strained some spaghetti, mixed in some cheese, put it all together, and (shamelessly) gobbled it down. Nevertheless, I enjoyed helping and taking pictures!
Spaghetti Goo
Ingredients:
1 package sausage (such as Eckrich pre-cooked breakfast links)*
1 tsp. butter
1 tsp. crushed garlic
1 small red onion, chopped
1 1/2 tsp. oregano
1 Tbs. parsley
1/2 tsp. salt
1 tsp. pepper
16 oz. mixed fresh or frozen vegetables (broccoli, cauliflower, carrots)
1 can sliced water chestnuts, drained
8-12 oz. spaghetti (about one box)
1 1/2 cup shredded cheddar cheese
Directions:
1. Slice sausages into bite-sized pieces.
2. Sauté sausages in butter and garlic. Add chopped onion, herbs and spices.
3. Add veggies and drained water chestnuts. Simmer until cooked.
4. Add spaghetti to veggie mixture. Add 1 cup cheese and sprinkle rest on top.
5. Put in 350ºF oven until cheese is melted, about 10 minutes.
Ingredients:
1 package sausage (such as Eckrich pre-cooked breakfast links)*
1 tsp. butter
1 tsp. crushed garlic
1 small red onion, chopped
1 1/2 tsp. oregano
1 Tbs. parsley
1/2 tsp. salt
1 tsp. pepper
16 oz. mixed fresh or frozen vegetables (broccoli, cauliflower, carrots)
1 can sliced water chestnuts, drained
8-12 oz. spaghetti (about one box)
1 1/2 cup shredded cheddar cheese
Directions:
1. Slice sausages into bite-sized pieces.
2. Sauté sausages in butter and garlic. Add chopped onion, herbs and spices.
3. Add veggies and drained water chestnuts. Simmer until cooked.
4. Add spaghetti to veggie mixture. Add 1 cup cheese and sprinkle rest on top.
5. Put in 350ºF oven until cheese is melted, about 10 minutes.
*This is the amount of sausages that we use, but you may want to add more or less according to your sausage cravings.
Recipe from: Connie Petersen
