NicStan Cooks

The first fight the carnivore and I ever had was over the proper way to make Spaghetti. I’m a solid mix the noodles with the sauce in the pot person, so they absorb the flavor of the sauce, and that’s how it’s done in Italy. He’s a mix in your bowl person which is so he claims you can control the ratio, which is just plain wrong.

Ingredients

• 1/2 box spaghetti
• 1 lb Italian venison sausage
• 1 onion
• 1 red pepper
• 1 green pepper
• 4 cloves garlic
• 2 Tbsp EVOO
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 1 tsp salt (+ more to taste)
• 1/2 tsp pepper
• 1/4 tsp crushed red pepper
• 1 can crushed tomatoes
• 1/2 cup red wine
• 1 head broccoli (side)
• 1/2 eggplant (optional)

Instructions

1. Boil large pot water for the pasta. Add salt.
2. Heat EVOO on med/high heat. Add Italian sausage.
3. Cut the onion and peppers and add them to the sausage. Once soft add the garlic.
4. Add spices.
5. Add red wine to deglaze.
6. Add crushed tomato.
7. While that’s simmering cook the noodles, steam broccoli, and cook eggplant in the air fryer in some EVOO and salt and pepper.