home cooking....

I was inspired today to make something at home. I have been eating out way too often and today was time to do it up in the kitchen old school. So I decided to make my specialty - spaghetti!

I am particular and unusual in exactly how I like my spaghetti. Mine is anything like a tradionalist would have it and that is just fine with me. Spaghetti is one dish I NEVER order from any restaurant. I find restaurant spaghetti akin to squirting ketchup on noodles with very little flavor and absolutely no kick! The kick is the key!!

Foods that have spice and heat are near and dear to my heart. If I have a meal that puts fire to my mouth and causes my face to sweat - then I am one happy camper. However, todays version of spaghetti was toned down a bit due to my friend who decided to come by and sup with me.

Spaghetti - My Way!

3 stalks of celery diced (celery was getting old and needed to be used).

1 large red onion - loosely diced

3-4 anchovies

1 jar prego - as a base

2 cans tomato sauce

2 cans diced tomatoes

few chopped roasted red peppers (I had jar)

Garlic- as much as I had in the house

Butter

Olive oil

fresh mushrooms (again going bad soon)

2 cans mushrooms

Crystal Hot Sauce (the only great hot sauce)

Boca Crumble (cause we do not eat meat)

Normally I throw in jalapenos, but company and all.

Melt about half a stick of butted with a few tablespoons of olive oil. Add anchovies (yummy) and stir until the fishes dissolve. Now throw in the celery, garlic and onion (fresh bell pepper - if ya got) and let it sweat with some pepper and salt thrown in for good measure. Hey, I have some white wine so I will pour in a cup - oh the smell is heaven. Once the veggies have softened I pop in the prego and the cans of sauce and tomatoes. Let is come to a simmer then throw in the roasted red pepper the fresh and canned mushrooms with several angry shakes of Crystal. Seasoning as on hand - I had some Cajun penszy spice in the pantry and I threw it in. I let my sauce simmer and mix every now and then until ready to serve. I had an old parmigan rind I threw in the sauce, some basil and chives from the garden and that is that.

I mixed some butter, chopped garlic, minced basil, grated fresh Parmesan and pepper together to makes some tasty garlic bread.

For noodles I used some wheat noodles and dinner was served!!!