Waffle Disco Fries

Going rogue today because Ina doesn’t have a Disco Fries recipe. If you’re not familiar, disco fries are New Jersey’s answer to Canadian Poutine – crunchy fries smothered in brown gravy and melty mozzarella cheese – and they can be found in just about every diner in New York City.

They were my go-to nightcap in my 20s after a marathon of Beyoncé-fueled dancing at the bars in Hell’s Kitchen, and the absolute best were at Market Diner on 43rd and 11th because they’d make them with waffle fries upon request.

We lost Market Diner in 2015 after developers decided they needed to tear it down and replace it with a soulless apartment building so when I’m craving, I now just make this recipe at home using store-bought waffle fries and a homemade gravy. Enjoy!

Sausage & Arrabbiata Spaghetti Pie

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(16 votes, average: 3.69 out of 5)

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3.7 from 16 reviews

• Author: Trent Pheifer
• Total Time: 1 hour 20 minutes
• Yield: 8–10 1x

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Ingredients

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For pasta:

• 1 16-ounce package of spaghetti
• 2 tablespoons unsalted butter
• 1 cup grated parmesan cheese
• 1 teaspoon kosher salt
• 1 tablespoon freshly ground pepper
• 2 large eggs, beaten

For Sauce:

• 1 tablespoon olive oil
• 1 medium onion, chopped (about 2 cups)
• 1 green bell pepper, chopped
• 1 1/2 lbs sweet Italian sausage, crumbled
• 1 (24-ounce) jar arrabbiata sauce, preferably Rao’s
• 1 teaspoon granulated sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic salt

For Bechamel: 

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/2 cup grated parmesan cheese
• Kosher salt and pepper

To Finish:

• 6 ounces shredded mozzarella cheese
• 2 tablespoons unsalted butter
• 1 cup panko breadcrumbs
• Chopped parsley, for garnish

 

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13x2 casserole dish.
   
2. Bring a large pot of generously salted water to a boil. Cook 1 16-ounce package of spaghetti according to the package instructions, typically about 9 to 12 minutes for al dente. Drain the pasta and add it to the prepared casserole dish.
   
3. To the pasta, add 2 tablespoons unsalted butter, 1 cup parmesan cheese, 1 teaspoon kosher salt, 1 tablespoon freshly ground pepper, and 2 large eggs, beaten. Stir until well combined, then spread the pasta evenly in the bottom of the casserole dish. 
4. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add 1 chopped medium onion and 1 chopped green bell pepper. Cook until softened and onion becomes translucent, about 8 to 10 minutes. Add 1½ lbs sweet Italian sausage and cook until browned, about 5 minutes. 
5. Add 1 jar arrabbiata sauce, 1 teaspoon granulated sugar, ½ teaspoon dried oregano, and ½ teaspoon garlic salt. Bring to a simmer, stirring occasionally. Remove from heat 
6. In a medium saucepan, melt ¼ cup unsalted butter, then sprinkle in ¼ cup all-purpose flour, whisking constantly. Whisk for another minute then slowly add 2 cups warmed whole milk, and whisk for 1 to 2 minutes until thickened – it should coat the back of a spoon. Off the heat, add ½ cup grated parmesan cheese, 1 teaspoon kosher salt, and 1 teaspoon fresh ground pepper. Immediately spread bechamel over spaghetti noodles. 
7. Spread arriabatta/sausage mixture evenly over the bechamel and sprinkle with 6 ounces shredded mozzarella cheese. 
8. Bake for 40 minutes until the cheese melts and the sauce is bubbly.
9. While pasta bakes, prepare the panko breadcrumbs: Melt 2 tablespoons unsalted butter in a medium sauté pan, add 1 cup panko breadcrumbs, and stir for 1 to 2 minutes until panko is golden brown. Sprinkle with kosher salt and set aside. 
10. After removing the casserole from the oven, sprinkle with chopped parsley and toasted panko breadcrumbs. Allow to sit for 5 minutes, then slice and serve.

• Prep Time: 5 minutes
• Cook Time: 1 hour 15 minutes
• Category: dinner
• Cuisine: italian

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