So why I called this a “red spaghetti” is because I wanted to associate this with the usual spaghetti that we are always fond of – red ketchup sauce, sweet and full of corned beef. Now don’t go telling me you don’t love those pasta meals during what, fiestas and kids’ parties! I was cooking spaghetti when my friend Andrea handed me all these kinds of pasta to last us for a month. There was a pack of fettucine, elbow macaroni and cans of condensed milk. How am I going to turn this into a spaghetti factory is beyond me.
1/2 kg Spaghetti
1/4 cup oil
1 tablespoon margarine/butter
1 kg Tomato Sauce
1/2 cup tomato paste
1/2 kg sausages
2 tablespoons Oregano
2 tablespoons sugar
1 teaspoon salt to taste
1. Cook spaghetti noodles in a large pot of boiling water and oil. Stir occassionally so that it wouldn’t stick on the pot. Drain.
2. In a skillet, cook sausages in butter/margarine. Add the tomato sauce, oregano, salt, paste, and sugar.
3. Toss in the cooked spaghetti.
Voila! I’m keeping this post in case I forget how its done. Love you all!