Can you say easy?
Savory, cheesy creole spaghetti “pie” perfect for parties or family gatherings. Feeds a variable number of peeps depending on side dishes. What you see here is half the recipe and it fed three very hungry Mardi Gras celebrants!
And yes, it’s more like a casserole in this presentation but you can cook it in two twelve inch pie pans and then it will truly be spaghetti ‘pie’.
What you’ll need
- Diced celery, bell pepper, garlic, and green onion (or white if it’s all you got)
- Diced andouille sausage (I used Savoie’s, but lots of other choices)
- Anchovies or anchovy paste (develops flavor, won’t taste fishy but you can skip)
- Marinara Sauce (can be homemade or jarred. Rao’s is best, also Rao’s Arrabiata)
- Red Balsamic Vinegar
- Thyme & oregano
- Grated Parmesan or Pecorino Romano
- And spaghetti (or a bite-sized pasta with ridges, your choice)
Assembly & Cooking
This goes fastest if you use premade (by you) red sauce or jarred sauce (my fave). Most of the prep will therefore be some quick chopping and sauteeing. Do the andouille first then set aside: if it doesn’t render enough fat add a little olive oil and do the veg in the same pan. Then add the balsamic vinegar and the sauce and anchovies along with everything else and let the flavors mix for a couple.
Then cook the spaghetti in salted water for several minutes less than the package instructions, drain, mix into the sauce/sausage mixture, and put in the receptacle of your choice. Top with the cheese and put in a 350 oven for about 15 minutes.
If you’re serving later, cover with foil and cut the heat. It will stay warm for quite a while.
This can also be frozen and heated later. And enjoy with the salad below!
Sides and similar dishes
- ½ lb. Spaghetti (1/2 a package)
- For the filling:
- ½ cup bell pepper, diced, any color
- ½ cup green onion, diced
- ½ cup celery, diced
- 2 tablespoons garlic, minced
- 2 anchovies (or 1 tsp. anchovy paste)
- 2 tablespoons sweet red wine or red balsamic vinegar
- ½ lb. pork sausage, diced
- 2 cups marinara sauce*
- 1 tsp. oregano
- 1 tsp. thyme
- ½ cup Parmesan, grated (or Pecorino/Romano)
- For the filling:
- Put the diced sausage in the pan and cook until lightly browned.
- Put 1 tablespoon of olive oil in a pan and add the celery. Cook for several minutes and add the other diced vegetables. Cook over medium until soft, about 5 minutes. Set aside.
- Add the anchovies, oregano & thyme to the marinara sauce.
- Put everything back into the pan and stir in the marinara.
- For the spaghetti:
- Cook in salted water for seven minutes. Set aside.
- Thouroughly mix with the finished sauce.
- Top with the cheese and cook for 20 minutes in a 350 oven.
- Optional minced parsley on top is good.