Chippolata Spaghetti

Press, Volume C, Issue 29515, 17 May 1961, Page 3

Chippolata Spaghetti

Chippolata sausages feature in another hot and savoury meal this week. A spaghetti dish, it has a crisp and cheesy topping over a wheel of chippolata sausages and is guaranteed to be popular with young folk. This recipe will provide ample servings for about 10 persons. Try it when it is your turn to entertain the children's friends. Ingredients: % packet spaghetti 2 large onions 1 clove garlic 1 large jar tomatoes or 3 cups tomato puree 1 tablespoon butter 1 green pepper 1 dessertspoon brown sugar Salt and pepper lib chippolata sausages 6-Boz tasty cheese Method: Drop spaghetti unbroken into plenty of rapidly boiling salted water and cook until really tender. Drain and turn into a large ovenware dish. Melt one tablespoon butter and in it saute chopped onions with one clove finely chopped garlic until tender. Add the chopped shell of one green pepper and stir in one large jar of tomato puree, one dessertspoon brown sugar, one teaspoon of oregano if available or a little mixed herbs and salt and pepper to taste. Cover sausages with cold water, prick the skins and bring to the boil. Cook for five minutes slowly, then drain. Combine the tomato mixture with the spaghetti and sprinkle liberally with grated cheese, reserving a little. Arrange the drained sausages radiating out from the centre in wheel spokes and «nrinkle with, remaining cheese. Bake in a moderately hot oven until the sausages and cheese are browned and. the spaghetti bubbling.