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What follows is the actual recipe used in the story, included here for your enjoyment.
Matt diLorenzo’s Mama’s Spaghetti
1 tbsp. extra-virgin olive oil
1 tsp. lemon pepper
1 tsp. crushed red pepper flakes
3 cloves garlic, diced
2 bell peppers, thinly sliced
1 large onion, chopped
1 cup chicken broth
28 oz. can crushed tomatoes
1 tsp. tomato paste
1 tsp. sugar
1 lb. pasta (spaghetti or linguine works best)
salt and pepper to taste
1. Heat oil in a large skillet over medium-high heat. In a separate pot, boil water for the pasta.
2. When the oil is hot enough, add lemon pepper, red pepper flakes, garlic, bell peppers, and onion; cook, stirring frequently, until pepper and onions are tender (6 minutes or so).
3. Pour in chicken broth and crushed tomatoes. Add tomato paste and sugar; turn heat to HIGH. Cook the pasta according to the package directions.