Made this yesterday. You cook the dried spaghetti in the pan with the sauce, so you get those chewy, charred edges. I'd go heavier on the chili next time. Anyone else made a version?
Made this yesterday. You cook the dried spaghetti in the pan with the sauce, so you get those chewy, charred edges. I'd go heavier on the chili next time. Anyone else made a version?
Not the fancy stuff. For me it's a $4 fish spatula, which I use for everything except fish. Runner-up: a bench scraper, which has somehow become how I move all chopped food.