By Kevin Williams
Skillet spaghetti is a favorite on Amish farms. Unlike the Italian kitchens I grew up in, spaghetti is often prepared differently. In my childhood, spaghetti was treated with almost religious reverence. The pot was prepared, oil and salt added to the water and brought to a roaring boil. The sauce simmered elsewhere on the stove. My grandmother would declare spaghetti done when a piece stuck to the wall. She’d take out a small strand and stick it to the wall. And then, when it was time, spaghetti would be piled high on plates and that was the meal.
In Amish kitchens, spaghetti is more of an afterthought, an addition to a meal. That doesn’t mean spaghetti isn’t loved, it’s just not revered in the same way. This dish is an example of where spaghetti places a supporting role, sharing equal billing to the meat and cheese.
Try this easy “all in one” recipe!
ONE SKILLET SPAGHETTI
- 1 pound hamburger
- 2 medium onions, chopped
- 2 cups broken spaghetti
- 1 28 ounce can diced tomatoes, undrained
- 3 /4 cup chopped green peppers
- 1 /2 cup water
- 1 8 ounce can sliced and drained mushrooms
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoons sugar
- 1 teaspoon salt
- 1 /4 cup brown sugar
- 1 cup shredded Cheddar cheese
- In large skillet brown hamburger, onions, and drain. Stir in all other ingredients except for the cheese and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until spaghetti is tender. Sprinkle with cheese, cover and heat until melted.