Pastamogasta

This is an incredibly easy recipe to make. I love it with alllll my heart. I made it from what I could remember of how of a close friend's muter made it. Try it. It may not be exactly how she made it, but you will love me forever and ever if it makes it to your mouth.

Here's what you need:
1 Yellow and red bell pepper
1 lb of ground...beef or Italian sausage, both work great!
1 large bottle of SPICY V8....I wouldn't insult this recipe with making it with anything but....it's really not that spicy peeps
1/2 onion (I tend to buy Vidalia ...you can use whateve)
4 cloves of garlic
1 box bow tie noodles
1 bottle of red wine (not for the recipe, but for you to drink while you cook! HELLOOOOO hee hee)


First get your pot of water going for your noodles. Then, dice up your peppers. (Take a sip of your wine)


Cook and drain your meat. Make sure it has no pink in it! Then I set it aside in a bowl with Saran Wrap over it, purely because I didn't have enough large pans to cook both meat and veggies at the same time. If you're a multitasker, and have the pans....go for it. (Take another sip of your wine)


Chop your 1/2 onion and mince the cloves of garlic. (Add more or lil less of both or either if you like) You also can probably get your noodles into the water by now. I used only 3/4 of the box because I figured I didn't need an "absurd" amount of food and a "ridiculous" amount would be just fine. HA. Anyways, cook them to ALMOST AL DENTE. This is because they will cook the rest of the way while simmering later. Drain, all that good stuff, when the time comes. (Siiiiiiiiiiiip!)


Start with cooking your peppers....


Then add the onions only a fewwwwww minutes later. Cook until ALMOST tender. Add the minced garlic. Cook until everything is tender. (Another sip of your wine)


Should look like this:


Put ALL cooked ingredients PLUS the ENTIRE bottle of V8 in the big pot from boiling the noodles. Like so:


You will have this giant amount of food simmer on low heat (stirring occasionally) for abouuuuuuuuuuut 20 min to half hour. (Refill your glass of wine and relax!)


When done, it looks like this! WARNING: Contents will be like MOLTEN LAVA. Use caution when trying to consume this delicious bowl of pastamogasta!


Some would ask themselves at this point, "Hey, I see some scrumptious bread in that last pic; how do I make that?" Well, it's very simple and I'll tell you how.

First slice some french bread in half and lengthwise. (We used Jimmy John's "day old" bread that they sell at the counter for dirt cheap!)


Round up this stuff:


Butter the bread, sprinkle the gaaaaaarlic powder, and drizzle EVOO on top.


Toast it up under the broiler (Keep a close eye on it!!!!) and voila!


(I think next time I might skip the garlic powder, do as planned with butter and EVOO...only at the end, I will rub a cut-in-half clove of fresh garlic on the bread. This might be a little yummier and healthier)