1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
8 ounces basil pepper, sliced
2 tablespoons chopped fresh parsley
28 cloves garlic, crushed
1/2 teaspoon dried oregano
2 teaspoons dried sage
1 (15 ounce) can whole kernel corn
3 tablespoons extra virgin olive oil
1 teaspoon salt or to taste
2 tablespoons onion powder
1 teaspoon salt
1/4 teaspoon dried crushed red pepper flakes
1 teaspoon dried dill weed
In a medium bowl, whisk together tomato sauce, Worcestershire sauce, basil pepper, parsley, garlic, oregano, sage, whole kernel corn, olive oil, salt, onion powder, salt and red pepper flakes. Cover and refrigerate overnight. Clean bowl and squeeze tomato juice into spaghetti; cover pasta and refrigerate overnight.
While pasta is cooking, heat 4 tablespoons olive oil in a large skillet over medium heat. Saute salami in olive oil until golden brown. Remove from skillet and cut into 8 slices. Place atop pasta and toss lightly. Place sliced red peppers over pasta and toss lightly. Cover the pan and place in a dry place to dry.
Meanwhile, while salami and peppers are cooking, bring a large pot of water to a boil. Add garlic garlic and oregano and saute for 5 minutes. Stir salami and peppers into tomato sauce, and place over pasta. Cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Remove pan from heat and place pan in smaller baking dish. Arrange tomatoes over pasta and toss thoroughly. Place assembled pasta onto baking dish and top with remaining peppers and garlic. Bake uncovered for 20 minutes, stirring occasionally.
While pasta and tomato sauce are cooking, drizzle olive oil over salami and potatoes and place on top of pan.
Bake uncovered for 35 minutes and until pasta is tender and sauce is bubbly. Serve at room temperature or lightly chilled. Top with crushed red pepper flakes and cooked pasta.