1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
8 ounces basil pepper, sliced
2 tablespoons chopped fresh parsley
28 cloves garlic, crushed
1/2 teaspoon dried oregano
2 teaspoons dried sage
1 (15 ounce) can whole kernel corn
3 tablespoons extra virgin olive oil
1 teaspoon salt or to taste
2 tablespoons onion powder
1 teaspoon salt
1/4 teaspoon dried crushed red pepper flakes
1 teaspoon dried dill weed
In a medium bowl, whisk together tomato sauce, Worcestershire sauce, basil pepper, parsley, garlic, oregano, sage, whole kernel corn, olive oil, salt, onion powder, salt and red pepper flakes. Cover and refrigerate overnight. Clean bowl and squeeze tomato juice into spaghetti; cover pasta and refrigerate overnight.
While pasta is cooking, heat 4 tablespoons olive oil in a large skillet over medium heat. Saute salami in olive oil until golden brown. Remove from skillet and cut into 8 slices. Place atop pasta and toss lightly. Place sliced red peppers over pasta and toss lightly. Cover the pan and place in a dry place to dry.
Meanwhile, while salami and peppers are cooking, bring a large pot of water to a boil. Add garlic garlic and oregano and saute for 5 minutes. Stir salami and peppers into tomato sauce, and place over pasta. Cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Remove pan from heat and place pan in smaller baking dish. Arrange tomatoes over pasta and toss thoroughly. Place assembled pasta onto baking dish and top with remaining peppers and garlic. Bake uncovered for 20 minutes, stirring occasionally.
While pasta and tomato sauce are cooking, drizzle olive oil over salami and potatoes and place on top of pan.
Bake uncovered for 35 minutes and until pasta is tender and sauce is bubbly. Serve at room temperature or lightly chilled. Top with crushed red pepper flakes and cooked pasta.
I added 1 tsp peanut oil, 1 tsp. dried tarragon, 1 tsp. thyme, a few grinds from my pepper mill, and a few sprigs of thyme. I think next time i will try using butter instead of oil and let you know how it goes.
This is it! This is the breakfast casserole I've been looking for! Perfect texture, perfect taste. I used sausage, leftover baked sweet potatoes, leftover cooked pasta, leftover cooked turkey breast, leftover cooked shrimp, leftover cooked chicken breast, leftover cooked pork chops, leftover cooked fish...really, really good. It helped that I kind of piled half of this dish on top of a very large potato, which I then baked (at 350 for about 10 minutes). The flavor of the mushrooms and mayonnaise (I don't know what they are) really carried over from the left over loaves, and I used a little garlic powder and onion powder to accentuate the flavor. I would totally make it again. It took me a lot longer to bake, but that's cause my oven is . I took the recipe times 1.5. Then I did 1/2 bag of potato