I DARE YOU NOT TO LOVE THIS


Okay, now that I have your attention... hehe. I hardly ever (read: never) post recipes here on my blog and only because I have always been intimidated by those who come up with really good and innovative recipes. Also, it kind of worries me that when someone tries my recipe and it doesn't come out right, they would say I'm eating crap.

Well, I think I have one that's pretty good, pretty simple and pretty easy... your good ol' sweet Filipino spaghetti. It's not sweet as in 'sweet' but it's 'sweet' as opposed to every spaghetti I've had in every Italian or pizza and pasta restaurant I've been to here in California. My recipe is very specific, with regard to measurements, procedure, right down to brand names. So darling, if you go wrong on this one, believe me... it's you, not me.

THE NOODLES:

1 pack (16 oz.) Ferrara spaghetti #12
1 tbsp extra virgin olive oil
1 tbsp salt
10 cups water

1. Put olive oil and salt in water and boil.
2. When water starts boiling, lower the heat and slowly add the spaghetti noodles, stirring occasionally.
3. Cook al dente. Al dente... spaghetti is not meant to be a cereal so it's not supposed to be crunchy, neither is it a soup so don't make it soggy.
4. When cooked, wash under cold running water and drain.

THE SAUCE:

1 medium-sized onion, finely chopped
2 bell peppers, chopped
2 lbs. ground pork (use beef if you want, nobody's stopping you), washed and drained
1 pack Nathan's beef franks, cut into small cubes (or whichever way you fancy)
1 pack (8 oz.) pre-cut, pre-sliced fresh mushrooms
1 bottle (1 lb. 9.5 oz.) Prego traditional spaghetti sauce
1 bottle (14 oz.) Prego traditional spaghetti sauce (1 big bottle is not enough, 2 big bottles is too much)
2 cans (10 3/4 oz.) Campbell's low sodium Cream of Mushroom (this is more healthy), mixed in 1 can of water until smooth and even
1 tsp. ground pepper
2 tsp. salt
3 tsp. sugar
1 tbsp olive oil

1. Saute onion in olive oil.
2. Add bell peppers.
3. Add ground pork and cook until water is gone.
4. Add spaghetti sauce.
5. Add cream of mushroom.
6. Add pepper, salt and sugar.
7. Allow to boil.
8. Add beef franks.
9. Add mushrooms.
10. Allow to boil and simmer for 5 minutes, stirring constantly.

Mix a little sauce with the noodles until pasta is evenly coated then pour more sauce over the whole thing.

I'm not sure if it's just us but here's a little secret. Somehow, we find left-over spaghetti, as in those that's been kept in the refrigerator overnight more delicious than freshly cooked spaghetti. For whatever reason, I don't know. We just do. So sometimes, especially if I have the luxury of time, I cook it the night before, let it cool and then keep it in the refrigerator. The following day, I heat it up and serve it. Oh, and another little secret. You might want to serve it in a bowl instead of a plate (unless you're the artsy fartsy kind and have pasta plates sitting in your house) so there's no danger of a spill, pour yourself a nice glass of Coke on ice, plant yourself in front of the TV and enjoy! Yummy!

There are days when we eat nothing but.