That's the plan for our noon meal.

Any ideas on how to jazz up the old standard?

Spicy Italian sausage off the grill, along with garlic bread

Thanks Chris!

You are welcome

Sounds crazy but I tried it and like it, put hot sauce on your spaghetti, I really like it.

Chili and cheese.

Skip the sauce and ladle a good chili over the top along with some small diced onions pieces and then thinly shredded cheddar cheese

I was about to ask if you were from Cincinnati, but I saw you wrote good chili so then I realized you weren't from there.

We like to simmer Italian sausage in the sauce.

Zoodles, spicy sausage, and lots of sauce, especially in summer when squash and zukes are going nuts....

Just me, but I like more meat, less sauce. Thick, not runny. Basically meat, with enough sauce to hold it all together. Noodles shouldn't be a water filter for runny sauce. Some plates of noodles have red water at the bottom.

No cinnamon or other weird spices. If people want veggies, keep them on the side. Except onion and garlic, which are OK in the thick sauce.

Simple.

Slavyanka likes to use ground moose meat with a taco seasoning, cooked up separate from a simple tomato sauce. Spaghetti, the meat, then sauce and cheese on top.

I’ll also cut Italian sausage in bite-size chunks, brown them, then cover and simmer with peppers, onions and chunky salsa.

I like to throw in some pork ribs while the sauce is cooking low and slow all day, till they slip off the bone.

I bet those ribs add good flavor to the sauce.

Aglio e olio con alici.

Garlic, anchovy filets and red pepper seeds sautéed in olive oil.

I was busy that morning, it was good but plain.

Add a bit of salsa to the sauce

Tonight's pasta. Not spaghetti, but rigatoni. Meat sauce with ground elk, cured black olives, capers, morels in last summer's marinara.
Syrah.

Two word.

Spa. Tini.

Yep! It’s surprisingly good...