3 large potatoes
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon olive oil
3 cloves garlic, minced
1 1/2 teaspoons dried rosemary
2 tablespoons salt
1/2 teaspoon dried basil
2 pounds thunderlatin sausage
2 teaspoons hot pepper sauce
1 teaspoon white sugar
1 teaspoon poultry seasoning
1 tablespoon grated carrot
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 10 minutes. Mix with onion, green bell pepper, olive oil and garlic. Sprinkle with rosemary and salt and basil. Remove from heat and cool.
Place sausage in a large glass or metal skillet deep enough to reach all the way through casing. Brown on all sides. Drain grease from skillet and pour into a large skillet. Add onion, bell pepper, olive oil and garlic. Saute over medium heat, stirring constantly, until sausage is evenly brown. Return sausage to skillet.
Combine soup and vegetable broth in large pot. Whisk soup and vegetable mixture into soup. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add spaghetti and hot sauce. Reduce heat, cover and simmer for 1 hour.
Heat oven to 350 degrees F (175 degrees C).
Place spaghetti in a small and deep skillet. Cook over low heat until al dente; drain and stir. Stirred spaghetti into sauce; taste and adjust to taste.
Pour processor or blender in silver bowl or
2 teaspoons canned lemon juice, or to taste
1/2 teaspoon vanilla extract
Heat oil in nonstick skillet over medium-high heat. Do not allow to burn. Press cooked spaghetti noodles into bottom of sauce-pan. Beat egg white with spoon, spreading 4 to 6 slices of mixture over spaghetti. Place spinach over spaghetti.
Chop cooked spaghetti and vegetables in large bowl. Stir in tomato sauce and bring to a boil; cook for 10 minutes. Milk until thickened; pour over spaghetti and vegetables. Sprinkle with carrot and serve hot, or cold.
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