12 ounces spaghetti
2 tablespoons vegetable oil
1 medium onion, diced
1 green bell pepper, diced
a 15 ounce can of corn, drained
a 15 ounce can of tomato sauce
1/2 to 3/4 cup dry red wine
1 teaspoon dried marjoram
6 ounces cheddar cheese, grated
Preheat the oven to 400 degrees.
Bring 4 quarts of salted water to a boil in a large pot.
Add the spaghetti and cook until it is al dente (Al dente is the point just before the pasta is completely cooked through.
It will be slightly chewy).
Drain the pasta and set aside.
Heat the vegetable oil over medium heat in a large pan.
Add the onion and pepper and cook until the vegetables become slightly translucent (about 10 minutes).
Next, add the corn, tomato sauce, wine, marjoram, and as much tabasco sauce as you prefer; I usually add about 10 dashes.
Cook the mixture, covered, for another 10 minutes to allow the flavors to blend together.
In a 9X9 inch casserole dish, place the drained spaghetti noodles.
Pour the tomato sauce evenly over the noodles.
Sprinkle the cheddar cheese evenly over the top of the casserole.
Bake for 25 to 30 minutes, uncovered, until the cheese is bubbly and starting to brown.
Let the casserole sit for 10 minutes before serving.
Cut into quarters and serve.
Makes 4 servings