MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Italian Dish
 Categories: Italian, Sausage
      Yield: 1 Servings
 
      2 tb Olive oil
      5 oz Italian sausage; sliced
      1    Garlic; minced
      3 oz Mushrooms; sliced
      1 tb Olive oil
      2 oz Onion; in 1/4" dice
      2 oz Peppers; in strips (I try to
           -sneak in some Jalapenos)
      1    Garlic; minced
      2 oz Spinach; washed, dried, and
           -shredded
      4 oz Thin spaghetti
      1 oz Dry white wine
      6 oz Tomato sauce; preferably
           -homemade, but canned is ok
           Salt & pepper &
           -cayenne to taste
 
  This is my version of a dish I had in Washington at a restaurant
  that I think was called Portofino. They called it "Spaghettata,"
  a name they apparently tried to trademark. It does perhaps bear
  some resemblance to a frittata, except that it doesn't have eggs
  but pasta instead.
  
  Have a gigantic flat pan on a high fire. Have a kettle of
  boiling salted water ready for spaghetti.
  
  In 2 tb oil, brown the sausage. When it's nearly done, add the
  garlic and toss well. Add the mushrooms and cook until they
  are done. Remove all with a slotted spoon. Set it aside.
  
  Add 1 tb oil to the pan. Wilt the onion over medium heat. When
  it's half done, add the peppers and garlic and cook until all
  are done. Add the spinach, put the lid on, and steam until
  the spinach wilts.
  
  Meanwhile, cook the spaghetti according to package directions
  and drain it as soon as it's al dente. Set it aside.
  
  Add the sausage-mushroom mixture to the vegetables over high heat.
  Pour in the wine (if the heat is really high, pour a little extra
  wine in until the fine sizzling noise gives way to a bubbling noise).
  Add the tomato sauce. Heat to boiling (just a few seconds). Add in
  the spaghetti and give the whole mess a few tosses. Turn out on a
  big plate and serve.
  
  From: Michael Loo
  Date: 02-26-96
 
MMMMM