Spaghetti By Name

Comfort foods.
Think about this phrase for a minute. Comfort....food. And it is so true. Food can be such a comfort. Sometimes, too much. And then are those times when comfort is found in other, perhaps more constructive ways. Prayer, the scriptures, and the words of a faithful friend. To this comfort, these lovely bits of life that uplift the soul, we add food. Nutrition, yes, but unfortunately, it is never the main focus of my food, especially when I go to it for comfort.

But I find that by far, it is the most gratifying when I stumble upon it and realize that it is just what I needed to complete my day.

Recently, my life has been so-so, and I will admit that I have been lacking in the department of contentment. I know the scripture is true, "godliness with contentment is great gain", and I have much still to be gained. I have not been busy, and so I feel bored, complacent, and also unproductive. And it really gets to me. REALLY. So today, I was late waking up. Tired, dragging. And proceeded to talk on the phone for a few hours. Something I rarely do, and was much appreciated. Upon finally getting up and about, my  roommate suggested a lovely dining suggestion: spaghetti.

I sometimes wonder: what could be more satisfying, scrumptious, and fulfilling then pasta, in most forms? There are so many ideal things about it, and really, it's versatile. It can be tossed with anything, and it generally seems that it's forms are endless. Spaghetti, itself, if done correctly, is not too heavy, bursting with flavor, and dissolves into creamy splendor with just a few light chews. I dream of spaghetti, sometimes. The way it tastes, the delightful texture, and the delicate complexity in how it all works together.

And I seem to have discovered enough secrets to make it fail-safe.
The first: season the water. I think I must make my roommate bored of me with how much I talk about it. Honestly, anytime cooking comes up, it loops back to seasoning the water. I use garlic, basil, olive oil, and generous, generous salt.
2. Caramelize everything except the tomatoes. Mushrooms, onions, garlic, and more basil.
3. When you cook the meat (I use italian sausage) please cook bacon first and then add the rest in.
4. If you cook the tomatoes for only half an hour, high heat, no lid, they reduce beautifully, and the skins are so soft, you won't even notice them.
5. This is the most important and last one. No matter what sauce you use or if you season the water (and you really should), reserve a little of the pasta water in a warm skillet. Add the pasta, the sauce. Allow it to cook until it bubbles softly around the edges. And add BUTTER. The magic ingredient. It transforms the sauce. Let it simmer for just a moment and it becomes this creamy, melt in your mouth deliciousness, the whole dish.

The ACTUAL Recipe:
10 roma tomatoes
1 large bunch of basil (a handful)
2 tblsp italian seasoning
7 cloves fresh garlic
1/3 sweet white onion
1/2 lb mild italian sausage
3 slices bacon
Extra Virgin Olive Oil
Kosher Salt
1 small box of Spaghetti

Method:
Chop the tomatoes into large chunks. Cook them in a large skillet on medium high heat with a splash of olive oil, a little water and two teaspoons of salt.
Dice the onions and caramelize them quickly in a hot pan with olive oil, over medium high heat, for about 10 minutes. Slice the mushrooms, peel and chop four cloves of the garlic. Chop the basil. Seperate it into halves. Add half to the onions, and allow to cook for five minutes.
Put a large pot of water on to boil. Add a generous amount of salt. In the old days, Italians believed the water should be as salty as the ocean. I don't take it  that far. Add half of the remaining basil. Pour a good splash of olive oil in there, as well. Peel the remaining three cloves of garlic and cut them in half. Toss them in.
Using kitchen shears, cut the bacon in thin strips into a heated skillet. Cook until they just begin to crisp. Pour off most of the grease. Add the sausage and 1/3 cup of water. This helps to soften the meat and break it apart. Break it up, and stir it while it browns. Season with two tablespoons of italian seasoning.
When the tomatoes appear to have reduced by half and look very soft, reduce the heat to low and add the meat and caramelized vegetables.
The water should be boiling by now, so add the pasta and cook for 11 minutes.
During this time, I feel it's only right that you butter several thick slices of bread, top them with roasted garlic, and broil them for a few minutes.
Drain the pasta, reserving about 1/2 cup of liquid in a heated skillet. Add the pasta. Carefully pour in the sauce. Cook on medium high for 2-3 minutes, tossing frequently. When it bubbles, add two tablespoons of butter. As it melts, toss the mixture. Allow to sit for about one minute. You will likely see the transformation from ordinary spaghetti to something that is more magically delicious than Lucky Charms themselves.
Eat this while it is still warm enough to steam, but cool enough that it does not scald you, accompanied by garlic bread.
Serves 4-6 generously.