So tonight I am making my famous turkey spaghetti, I get a lot of “WHA?!” comments whenever I say I’m making this but admittedly it’s really simple and super-bachelorette type cooking. Although in my mind it’s a lot more effort required than McDonalds Tonight I have my laptop right beside the stove with a coke and amaretto, and I thought since I am making supper at the moment that I would share my recipe. I took a photo while making it with my cell phone camera since Ava is borrowing my little purse-camera.

First you’ve gotta get some egg noodles (I like em better than normal pasta) but normal pasta will work. Plus you’ve got to get some ground turkey, I get mine fresh because I was told it’s better that way but I’m not picky, and I grab classico spicy red pepper sauce, you only need one of those but they’re usually on 2 for 1 and I make a lot of turkey spaghetti. Pasta isn’t supposed to be in the models-diet but it’s a treat and I like it so sometimes I say screw the diet. A lot lately actually… anyways

You’ve gotta boil your pasta like normal, I have no sense of “this much water to this much noodles” every time is just a “oh I hope this works” measurement for me. Then in a frying pan, hopefully a non-stick teflon because the other frying pans are bitches that burn my poor turkey, you’ve got to cook your turkey. I throw on chili peppers before the meat is cooked because I feel like a chef this way ensuring myself that by doing this the chili peppers will somehow magically taste better because they’re cooked with the food instead of added ontop as an after thought. Although I forgot that tonight.

Then you put the 1 jar of spaghetti sauce ontop of the turkey AFTER it’s totally white/done cooking, or else you might get sick and not know that your turkey is done and eat it, ew. Food poisoning sucks if you haven’t had it! *sips amaretto* drinking while cooking alone makes it less boring I just added chili peppers because I forgot earlier.

Then you dump your pasta into a strainer, and then run it underneath super hot water so it doesn’t taste as starchy.. or so I’m told. I usually take the easy/lazy way out and just dump it into the strainer and then back into the pot but don’t tell. Now you dance a little in your kitchen and shake your booty.. but then figure out you look like a tard and that you hope no one saw you dancing.

Then your sauce should have sauteed (or some other term) long enough for the tastes to mix, see I really am a chef. Then you fix your plate and THEN yell “supper!” so you have ensured that you get exactly the amount of food you want and no one is going to snatch all of it and leave you hungry because you didn’t make enough pasta for everyone, but you’re allowed to win because you put all the hard work into being a chef. Enjoy!