The Dark Lord Cooks Spaghetti
Anyone want my questionable spaghetti recipe? Someone on dA asked for it and I did a lot of typing.
As I usually cook enough for two-three people with some leftovers, hopefully, you need a good sized pan. First off you want to start your noodles in a boiling pot. This is first because pasta takes a bit to soften/cook. At the store there are the packets of Sweet Italian Sausage, 5 to a pack. You cook these first. I guess when I cook a lot, so most things gets cooked on medium heat. I've found that if you don't rotate the sausages, they can easily burn and get charcoal-y. It is good to rotate. Cut them in half or thirds, partly to check if they've cooked fully and partly because they're kind of big. For the sauce we get Hunt's Garlic and Herb tomato sauce. When the sausage is done, just pour the whole can in the pan, turn down the heat to low or simmer so you don't burn the tomato sauce, which I have found is possible, but hasn't changed the taste... just turns it darker. Here's the fun part where I get bored of standing in front of a stove. We have all kinds of spices we probably don't use enough of. I toss some Basil, Parsley, Oregano, Garlic Powder, Diced Garlic (either dice it yourself or buy a jar of pre-diced garlic), maybe some minced onion, maybe some black pepper. They're all optional. Mix. Let it cook a bit. The smell is delicious though. By now your pasta should be done or close to done. Al dente-ish depends on your preference. If it's not done turn the stove burner you cooked your sauce on top of off and wait. Strain the water out of the spaghetti noodles. Lastly, get yourself a meal-sized portion of the food you just cooked. This is a great anti-vampire recipe for the ones that avoid garlic.
Optional, but even tastier, make garlic bread too: Get a loaf of French Bread. Cut some slices off. Put them on an oven pan. Butter them with tub butter and top that with garlic power. Bake it for a few minutes on... 350 I guess. Don't let them burn or get too crispy or it'll be difficult to get a bit out of without ripping half the bread apart.
There's probably a reason my cooking can be considered an experiment...