Road Tested: Spicy Southwestern Spaghetti

Here is another recipe that can be easily prepared in an RV kitchen using only an electric skillet and electric burner. It's tasty, reheats well and saves us on LP costs.

Spicy Southwestern Spaghetti

Ingredients:

• 6 slices bacon, chopped
• 1 lb. lean ground sirloin
• 1 lb. thin spaghetti
• 3 tbsp. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp. worchestershire suace
• 1-2 tsp. chipotle Tabasco sauce (or to taste)
• 1 28oz. can crushed fire roasted tomatoes (i.e. Muir Glen)
• 1 15oz. can tomato sauce
• Salt and pepper to taste
• Shredded cheddar cheese and chopped scallions (to taste for final topping)

Directions:

• Cook spaghetti in boiling salted water, drain and set aside.
• In electric skillet over medium-high heat, brown chopped bacon then drain on paper towel and set aside.
• Remove bacon grease from skillet, reserving 1 tbsp.
• Brown ground sirloin in reserved grease until cooked and crumbled, drain and set aside.
• Heat olive oil in skillet, then saute onions and garlic until translucent.
• Return ground sirloin to pan. Stir in worchestershire sauce, chipolte Tabasco sauce, crushed tomatoes and tomato sauce and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Add drained spaghetti, mix well, bring heat to low and simmer for an additional 10 minutes or until thickened.
• Serve in pasta bowls topped with chopped bacon, cheddar cheese and chopped scallions.

Enjoy!

copyright 2009-2010 Lane A Geyer

photo by Lane