SPAGHETTI AND SAUSAGE

By carol gorman

Ingredients

• You may prefer to double the meat in this rich looking casserole.
• Sausage meat 1/2 Ib.
• Chopped onion 1/2 cup or 125 mL
• Tomato paste 5 1/2 oz. or 156 mL
• Water 1 1/2 cups or 375 mL
• Salt 1/2 tsp or 2 mL
• Pepper 1/8 tSp. or 0.5 mL
• Garlic powder 1/4 tSp. or 1 mL
• Spaghetti broken in half 8 oz.or 250 g Boiling water 2 1/2 qts. or 3 lts
• Cooking oil 1 tbsp. or 15 ml
• Salt 2 tsp. or 10 ml
• Grated Swiss Cheese or mozzarella 1/2 cup or 125 ml l25

Preparation

Step 1

In saucepan scramble-fry sausage meat and onion to brown. Add next 5 ingredients. Cover. Simmer for about 15 minutes.
In large uncovered saucepan cook spaghetti in boiling water, cooking oil and second amount of salt until tender but firm, about 11 to 13 minutes. Drain. Combine with sausage mixture. Put into greased 3 quart (3.5 L) casserole.
Cover with cheese. Heat in 350°F (180°C) oven to melt cheese, about 10 minutes. Use more cheese if you like. Serves 4.